Barley & Squash Salad

Barley & Squash Salad

This healthy salad is equally tasty warm or cold and is packed with flavour.


250g pearl barley
1 butternut squash, peeled and sliced into long pieces
300g medium sized pieces of tenderstem broccoli
1 small diced red onion
20g chopped fresh basil
100g sliced sunblush tomatoes
15 pitted black olives
2tbsp pumpkin seeds
1tbsp rinsed small capers
1tbsp olive oil


1 clove finely chopped garlic
1tbsp Dijon mustard
5tbsp balsamic vinegar
6tbsp extra virgin olive oil


  1. Preheat oven to 180°C/200°C fan. Toss squash with olive oil and roast on a baking tray for 20 minutes, while boiling the barley for about 25 minutes in salted water. It should be al dente but just tender. Whisk dressing ingredients together in a small bowl and season to taste. Drain the barley and place into a bowl. Mix in dressing and allow to cool.
  2. Cook broccoli in boiling salted water until just tender, drain and rinse in cold water before patting dry. Add remaining ingredients and the broccoli to the barley and mix well. Serve immediately or keep in the fridge for three days.

Serves 8