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.