Squash & barley salad with balsamic vinaigrette vegetarian

» Squash & barley salad with balsamic vinaigrette vegetarian
Squash & barley salad with balsamic vinaigrette vegetarian

Ingredients

  • 1 butternut squash, peeled and cut into long pieces
  • 1 tbsp olive oil
  • 250g pearl barley
  • 300g Tenderstem broccoli, cut into medium-size pieces
  • 100g SunBlush tomatoes, sliced
  • 1 small red onion, diced
  • 2 tbsp pumpkin seeds
  • 1 tbsp small capers, rinsed
  • 15 black olives, pitted
  • 20g pack basil, chopped
  • 5 tbsp balsamic vinegar
  • 6 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 garlic clove, finely chopped

Directions

Overheat oven to 200C/fan 180C/gas 6. Put 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   ingredients in a small bowl, then season with salt  and  pepper. Drain the barley, then tip it into a bowl and  decant  over the dressing. Mix well and let it cool.

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.


Vegetarian recipes - Squash & barley salad with balsamic vinaigrette vegetarian

Recipes
Lasagna Meatball
Recipes
Cupcake Eggplant
Recipes
Salmon Shrimp
© 2016 recipep.com