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Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

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Rating: 5 out of 5.108 ratings
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  • Preparation and cooking time
    • Cook:
    • 5 mins, plus cooling
  • Easy
  • Serves 8

A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal301
fat14g
saturates2g
carbs40g
sugars9g
fibre0g
protein6g
low insalt0.55g
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Ingredients

For the dressing

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. 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.

  • STEP 2

    Boil the broccoli in salted water 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.

Goes well with

Recipe from Good Food magazine, November 2008

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Overall rating

Rating: 5 out of 5.108 ratings
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