Roast butternut, broccoli and barley salad

Name: Roast butternut, broccoli and barley salad
Ingredients: 3 cups of butternut, peeled & cut into smallish pieces; 2 tsp olive oil; Pinch of salt; 20 rosemary leaves, bruised (optional); 250g pearl barley; 300g broccoli, cut into florets, don’t discard the stems, trim and cut into sticks; 100g sun-dried tomatoes, rehydrated and sliced; 1 small red onion, halved and thinly sliced; 1/2 cup toasted omega mix seeds; 2 Tbsp small capers; 15 black olives, pitted; ½ Tbsp of fresh mint leaves, chopped; 2 Tbsp balsamic vinegar; 2 Tbsp olive brine; 3 Tbsp olive oil; 1 Tbsp whole grain mustard; 1 tsp of sugar; 1 garlic of clove, finely chopped; ½ tsp of salt; Freshly ground black pepper

www.domesticgoddesses.co.za

I first encountered this salad as a recipe entered into a magazine competition. I have kept it for ages always wanting to try it but never getting around to it.

View full recipe on www.domesticgoddesses.co.za

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.domesticgoddesses.co.za.

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Ingredients

3 cups of butternut, peeled & cut into smallish pieces
2 tsp olive oil
Pinch of salt
20 rosemary leaves, bruised (optional)
250g pearl barley
300g broccoli, cut into florets, don’t discard the stems, trim and cut into sticks
100g sun-dried tomatoes, rehydrated and sliced
1 small red onion, halved and thinly sliced
1/2 cup toasted omega mix seeds
2 Tbsp small capers
15 black olives, pitted
½ Tbsp of fresh mint leaves, chopped
2 Tbsp balsamic vinegar
2 Tbsp olive brine
3 Tbsp olive oil
1 Tbsp whole grain mustard
1 tsp of sugar
1 garlic of clove, finely chopped
½ tsp of salt
Freshly ground black pepper