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
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.
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.