Dairy free & could easily be Gluten free

Serves :

4

This is a lovely meal, full of protein and loads of goodness, you can swap some of the ingredients for alternatives if you don’t have them (see brackets,) don’t make hard work for yourself!
Also if you want a gluten free version you could try brown rice, quinoa or buckwheat instead of the pearl barley.

RECIPES TITLE :

Squash and Barley Salad

Prep time :

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Ingredients :

• I butternut squash cut into chunks (not peeled)
• 1 tbsp olive oil
• 250g pearl barley
• 100g tender-stem broccoli (or normal broccoli will do)
• 100g sun-blush tomatoes (or sun-dried)
• 1 small red onion (spring onions or shallots would work)
• 2 tbsp pumpkin seeds (sunflower seeds are a good alternative)
• 15 black pitted olives (or green if you prefer)
• You can also add a handful of capers and some torn basil leaves if you want.
• For the dressing
• 5 tbsp balsamic vinegar
• 6 tbsp extra virgin olive oil
• 1 tbsp dijon mustard
• 1 garlic clove, crushed

Instructions :

1. Place squash in a roasting dish and toss with the oil, roast for 20 mins at 200°C.
2. Boil barley for 25 mins in slightly salted water.
3. if you have a steamer, (which you should have!) put the broccoli in the top tier above the barley for the last ten minutes.
4. Whisk all the dressing ingredients together and season.
5. Drain barley and leave to cool slightly then put in a large bowl and pour over the dressing.
6. Add all the other ingredients and mix well.
7. Serve or chill, it is good served hot or cold.