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Pearl barley salad with squash

Squash, orange & barley salad

Pearl barley salad with squash

Name: Pearl barley salad with squash
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6
Cuisine: British
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

James Martin

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Serves 6

Easy

Prep: 40 mins

Cook: 40 mins

A star rating of 4.5 out of 5.4 ratingsRate

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This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away

Healthy

Vegan

Vegetarian

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A star rating of 4.6 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal225
fat6g

low
saturates1g
carbs36g
sugars7g
fibre4g
protein5g
salt0.03g

low

Method

step 1

Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.5 out of 5.4 ratings

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