Name: Pearl barley salad with squash
Prep time: 40 min
Cook time: 40 min
Yield: 6
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 -

Ingredients for - Pearl barley salad with squash

1. 175g pearl barley

2. 1kg peeled squash or 1 butternut squash , unpeeled

3. 3 tbsp olive oil

4. zest and juice 1 orange

5. 4 tbsp red wine vinegar

6. ½ red onion , thinly sliced

7. small bunch mint , chopped, reserving a few leaves to serve

8. small bunch flat-leaf parsley , chopped, reserving a few leaves to serve

9. 2 handfuls rocket

How to cook deliciously - Pearl barley salad with squash

1 . Stage

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

2 . Stage

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.

3 . Stage

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.