250g Pearl Barley
One Butternut Squash – in 1cm cubes
2 large red onions – chopped in fine wedges
Capers
Jar of pitted black Olives
Jar of sundried tomatoes – chopped
a handful of pumkin seeds
1 tbsp capers
lots of shopped fresh basil
For the dressing: 1tbsp Balsalmic, 3tbsp Olive oil, 1tsp dijon or wholegrain mustard
Roast the butternut squash and onions in a splash of oilve oil for 30 mins at 175 c
Cook the barley by adding to cold water and bring to the boil for about 15 mins till tender, then strain and leave to cool.
Mix the dressing and pour over barley, the toss all ingredients together and enjoy hot as a winter warmer or just warm as a summer salad, still amazing the next day cold!
Tip: Don’t substitute pumpkin for the squash – it really doesnt hold its shape like butternut squash and will go soggy.