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Squash, orange & barley salad

Squash, orange & barley salad

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal225
low infat6g
saturates1g
carbs36g
sugars7g
fibre4g
protein5g
low insalt0.03g
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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

Method

  • STEP 1

    Boil the barley for 20-25 mins until just tender but with a little bite. Drain.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, October 2010

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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