Autumn coleslaw
Liven up slices of ham, smoked duck or roast beef with this healthy and colourful side salad
Pearl barley salad with squash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 175g pearl barley
- 1kg peeled squash or 1 butternut squashunpeeled
- 3 tbsp olive oil
- zest and juice 1 orange
- 4 tbsp red wine vinegar
- ½ red onionthinly sliced
- small bunch mintchopped, reserving a few leaves to serve
- small bunch flat-leaf parsleychopped, reserving a few leaves to serve
- 2 handfuls rocket
Nutrition: per serving
- kcal225
- fat6glow
- saturates1g
- carbs36g
- sugars7g
- fibre4g
- protein5g
- salt0.03glow
Method
step 1
Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
step 2
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.
step 3
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.
