This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away
Ingredients
- 175g pearl barley
- 1kg peeled squash or 1 butternut squash, unpeeled
- 3 tbsp olive oil
- zest and juice 1 orange
- 4 tbsp red wine vinegar
- ½ red onion, thinly sliced
- small bunch mint, chopped, reserving a few leaves to serve
- small bunch flat-leaf parsley, chopped, reserving a few leaves to serve
- 2 handfuls rocket
Method
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Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
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Meanwhile, heat oven to 200C/180C fan/gas 6. If using butternut, thickly slice into rounds, flicking out the seeds as you go, or slice small, round squashes into thin wedges. Toss with 1 tbsp oil, the orange zest and seasoning. Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.
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Mix the orange juice, vinegar and remaining oil with the pearl barley and plenty of seasoning. Stir in the onion and chopped herbs, then layer up on a platter with the squash, rocket and remaining mint and parsley leaves.