Delicious Vegetarian Summer Salad recipe
This summer salad is quick to make, tasty and healthy. It's full of vitamin C, fibre and flavour. Why not give it a try?
- 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 tomatoes, chopped
- 1 small red onion, diced
- 2 tbsp pumpkin seed
- 1 tbsp small capers, rinsed
- 15 black olives, pitted
- 20g fresh basil, chopped
For the dressing
- 5 tbsp. balsamic vinegar
- 6 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 garlic clove, finely chopped
Heat oven to 200°C/ fan 180°C/ gas 6.
Place the squash on a baking tray and toss with olive oil and 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.
Steam the broccoli 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.