Dairy-free lunch recipe for 8 people, takes only 25 mins; recipe has butternut squash, olive oil, pearl barley, broccoli, tomato, red onion, pumpkin seed, caper, black olive, basil, balsamic vinegar, extra-virgin olive oil, dijon mustard and garlic clove.
Squash & barley salad with balsamic vinaigrette
Course: Dairy-free lunch
Servings
8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely chopped
- Extra Virgin Olive Oil: 6 tbsp extra-virgin olive oil
- Olive Oil: 1 tbsp olive oil
- Red Onion: 1 small red onion, diced
- Tomato: 100g SunBlush tomato, sliced
- Basil: 20g pack basil, chopped
- Butternut Squash: 1 butternut squash, peeled and cut into long pieces
- Balsamic Vinegar: 5 tbsp balsamic vinegar
- Dijon Mustard: 1 tbsp Dijon mustard
- Broccoli: 300g Tenderstem broccoli, cut into medium-size pieces
- Black Olive: 15 black olives, pitted
- Caper: 1 tbsp small capers, rinsed
- Pumpkin Seed: 2 tbsp pumpkin seeds
- Pearl Barley: 250g pearl barley
Directions
- 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 dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
- Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.
