Dairy-free lunch recipe for 6 people, takes only 40 mins; recipe has pearl barley, butternut squash, olive oil, orange, red wine vinegar, red onion, mint, parsley and rocket.
Squash, orange & barley salad
Course: Dairy-free lunch
Servings
6
servings
Prep time
40 mins
Ingredients
- Olive Oil: 3 tbsp olive oil
- Red Onion: 1/2 red onion, thinly sliced
- Mint: small bunch mint, chopped, reserving a few leaves to serve
- Parsley: small bunch flat-leaf parsley, chopped, reserving a few leaves to serve
- Rocket: 2 handfuls rocket
- Butternut Squash: 1kg peeled squash or 1 butternut squash, unpeeled
- Orange: zest and juice 1 orange
- Red Wine Vinegar: 4 tbsp red wine vinegar
- Pearl Barley: 175g pearl barley
Directions
- Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
- Meanwhile, heat oven to 200C/180C fan/gas 6. If using butternut, thickly slice into rounds, flicking out the seeds as you go, or slice small, round squashes into thin wedges. Toss with 1 tbsp oil, the orange zest and seasoning. Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.
- Mix the orange juice, vinegar and remaining oil with the pearl barley and plenty of seasoning. Stir in the onion and chopped herbs, then layer up on a platter with the squash, rocket and remaining mint and parsley leaves.
