- 175g pearl barley
- 1kg peeled squash or 1 butternut squash, unpeeled
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 4 tbsp red wine vinegar
- ½ red onion, thinly sliced
- small bunch mint, chopped, reserving a few leaves to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small bunch flat-leaf parsley, chopped, reserving a few leaves to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.