Made this – super simple and very tasty. We’re having it with a pan fried sea bass fillet and tender stem broccoli later
Preparation Time:30 mins
Cooking Time:40 mins
Calories per serving:247.7
Butternut Squash, Raw, peeled and chopped into 2cm cubes -500g
Oil, Olive -1 Tbsp/15ml
Tomatoes, Sun Dried, chopped -50g
Pumpkin Seeds -1 Tbsp/10g
Black pitted olives, halved -7 Olives/24.5g
Basil, Fresh -2 Tbsps/10g
Balsamic Vinegar -2 Tbsps/30ml
Olive Oil, Extra Virgin -2 Tsps/10ml
Dijon Mustard -1½ Tsps/7.5g
Garlic, Raw -1 Clove/3g
Red Onions -50g
Capers, in Brine -1 Hpd Tsp/10g
Preparation: Peel and de-seed butternut squash and cut into 2cm cubes. Peel and dice the red onion. Slice the sun dried tomatoes. Roughly chop the basil. Peel and finely dice garlic.
For the dressing
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 garlic clove, finely chopped
Heat oven to 200C/fan 180C/gas 6.
Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. After 20 mins, stir thoroughly and then add the chopped onion. Continue to roast for a further 20 minutes.
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.
Add the remaining ingredients (olives, capers, chopped basil, seeds) to the barley and mix well.
This will keep for 3 days in the fridge and is delicious warm or cold.
Nutrition Data Per Serving
Calories (kcal) 247.7
Protein (g) 5.0
Carbohydrate (g) 31.7
Fat (g) 10.8
Fruit & Veg 1.8
Fibre (g) 5.5