Love, LOVE this salad. Eating it cold for a packed lunch tomorrow with some cubed Feta cheese!

Butternut squash, aubergine & barley salad with balsamic vinaigrette

Preparation Time: 20 mins

Cooking Time: 40 mins

Serves:6

Calories per serving: 199

Ingredients

Butternut Squash, raw – 550g

Olive Oil -13ml

Barley, Quick Cook – 100g

Tomatoes, Sun Dried (roughly chopped) – 65g

Pumpkin Seeds – 1 Tbsp/10g

Black pitted olives – 7 Olives/24.5g

Fresh Basil, chopped – 2 Tbsps/10g

Balsamic Vinegar – 2 Tbsps/30ml

Extra Virgin Olive Oil – 15ml

Dijon Mustard – 1½ Tsps/7.5g

Garlic, Raw – 1 Clove/3g

Red Onions, Red – 148g

Capers, in Brine -1 Hpd Tsp/10g

Aubergine, Raw – 325g

Method

Preparation: Peel and de-seed butternut squash and cut into 2cm cubes. Trim the top and bottom of the aubergine and cut into 2cm cubes. Peel and dice the red onion. Dice the sun dried tomatoes. Roughly chop the basil.

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, add the aubergine and diced onion, stir thoroughly and continue to roast for a further 30 minutes, stirring gently half way through the cooking time.

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. Add the black olives (halved), the drained capers and pumpkin seeds. Mix well and allow to cool.

This will keep for 3 days in the fridge and is delicious warm or cold.

Shown here served with 2 x chilli and lime skewers (113 cals) and 40g of broccoli (14 cals). Whole meal 326 calories.

Nutrition Data Per Serving

Calories (kcal) 199

Protein (g) 4.4

Carbohydrate (g) 25.8

Fat (g) 8.5

Fruit & Veg 2.2

Fibre (g) 5.4