Squash, orange & barley salad

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• Rosh

  26 September 2011

  Rosh rated and commented on this recipe

  

  I made this at the weekend for a party and it was very well received. I added feta cheese and substituted the dill for the parsley as I can’t stand it. I think next time I would only use half of the red onion though as that much raw onion was a bit overpowering. All in all a lovely salad though!

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• Suzanne

  28 January 2012

  Suzanne rated and commented on this recipe

  

  Cooked this for two, so reduced amount of barley, but kept the same amount of ingredients for the sauce, so this was really flavoursome. Definitely a winner.

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http://www.bbcgoodfood.com/recipes/778639/

http://www.bbcgoodfood.com/recipes/778639/

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Ingredients

• 175g pearl barley
• 1kg peeled squash or 1 butternut squash , unpeeled
• 3 tbsp olive oil
• zest and juice 1 orange
• 4 tbsp red wine vinegar
• ½ red onion , thinly sliced
• small bunch mint , chopped, reserving a few leaves to serve
• small bunch flat-leaf parsley , chopped, reserving a few leaves to serve
• 2 handfuls rocket

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 40 mins

Cook 40 mins

Vegetarian, Vegan, Low-fat, Super healthy

Ingredients

• 175g pearl barley
• 1kg peeled squash or 1 butternut squash , unpeeled
• 3 tbsp olive oil
• zest and juice 1 orange
• 4 tbsp red wine vinegar
• ½ red onion , thinly sliced
• small bunch mint , chopped, reserving a few leaves to serve
• small bunch flat-leaf parsley , chopped, reserving a few leaves to serve
• 2 handfuls rocket

Per serving

226 kcalories, protein 5g, carbohydrate 40g, fat 6 g, saturated fat 1g, fibre 3g, sugar 9g, salt 0.03 g

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