Squash & barley salad with balsamic vinaigrette
Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al...
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Ingredients
- 1 butternut squash , peeled and cut into long pieces -
- 1 tbsp olive oil -
- 250g pearl barley -
- 300g Tenderstem broccoli , cut into medium-size pieces -
- 100g SunBlush tomato , sliced -
- 1 small red onion , diced -
- 2 tbsp pumpkin seeds -
- 1 tbsp small capers , rinsed -
- 15 black olives , pitted -
- 20g pack basil , chopped -
- 5 tbsp balsamic vinegar -
- 6 tbsp extra-virgin olive oil -
- 1 tbsp Dijon mustard -
- 1 garlic clove , finely chopped -
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