Pearl barley salad with squash recipe | Good Food
This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away, from BBC Good Food magazine.
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
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