Butternut Squash, Tenderstem Broccoli and Pearl Barley Salad
Butternut Squash, Tenderstem Broccoli and Pearl Barley Salad with Balsamic Vinaigrette
Servings: 4 people
Ingredients
For the salad
- 1/2 medium butternut squash peeled and cut into long pieces
- 150 g tender stem broccoli cut into bitesize pieces
- 200 g pearl barley cooked
- 80 g roasted tomato (chilli flavoured if possible) or sun dried tomato
- 1/2 medium red onion finely chopped
- 2 tbsp sliced black olives
- 1 handful fresh basil chopped
- 2 tbsp olive oil for roasting the squash
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp basil flavoured extra virgin olive oil
- 5 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 3 cloves garlic minced or grated
Instructions
- Peel the squash, remove seeds, toss with oil and roast the slices on 200C for 20-25 minutes in the oven until the start turning golden brown around the edges.Cook the pearl barley in salty water. Prepare the vinaigrette: mix all the ingredients an set it aside.Boil the broccoli for 3-4 minutes until they are al dente.When everything is cooked, combine all the ingredients in a salad bowl. Enjoy it hot or cold, as a side or a main dish.
