Squash, barley, blue cheese and walnut salad recipe

Name: Squash, barley, blue cheese and walnut salad recipe
Ingredients: 4 tbsp extra-virgin olive oil; 2 tbsp sunflower oil; 2 tbsp red wine vinegar; 2 tsp Dijon mustard; 2 tsp unrefined caster (superfine) sugar; 1 small garlic clove, very finely grated, or crushed to a paste; 100 g (3½oz) pearled barley; 1 squash, such as a crown prince or butternut, or a couple of onion squash; 4 garlic cloves, thickly sliced; 2 tbsp extra-virgin olive oil; 1 small handful of sage leaves; 1 small handful of rosemary sprigs; 1 handful of walnut halves; 3 handfuls of salad leaves (I’ve used some small kale and chard leaves, as well as fennel tops); 75 g (2½oz) your favourite soft blue cheese; 1 pinch sea salt and freshly ground black pepper

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This hearty salad is perfect for those warm summer nights, using cheese, pearled barley, walnut halves and squash.

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Ingredients

4 tbsp extra-virgin olive oil
2 tbsp sunflower oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp unrefined caster (superfine) sugar
1 small garlic clove, very finely grated, or crushed to a paste
100 g (3½oz) pearled barley
1 squash, such as a crown prince or butternut, or a couple of onion squash
4 garlic cloves, thickly sliced
2 tbsp extra-virgin olive oil
1 small handful of sage leaves
1 small handful of rosemary sprigs
1 handful of walnut halves
3 handfuls of salad leaves (I’ve used some small kale and chard leaves, as well as fennel tops)
75 g (2½oz) your favourite soft blue cheese
1 pinch sea salt and freshly ground black pepper