Want to try a new lunch recipe? Try this super-healthy salad with butternut squash, broccoli and barley, dressed with mustard and honey – it’s less than 10g fat per person
- 600g(1¼lb) peeled butternut squash, cut into 1cm (½in) cubes
- 1 large red onion, peeled and cut into thin wedges
- 1tbsp olive oil
- Salt and freshly ground black pepper
- 200g (7oz) pearl barley
- 200g (7oz) tenderstem broccoli, chopped into smaller pieces
- 2tbsp maple syrup/honey
- 2tsp coarse-grain mustard
- Juice of ½ lemon
Set the oven to gas mark 6 or 200°C. Put the butternut squash and red onion wedges in a large roasting tin with the oil. Season, mix well and roast for 30-35 mins until tender, stirring halfway through.
Bring a pan of water to the boil and stir in the barley. Simmer, covered, for 30 mins, add the broccoli and cook for another 5 minutes until the broccoli is only just tender.
Make the dressing by whisking the maple syrup/honey with mustard and lemon juice in a large bowl. Drain the barley and broccoli well and stir it into the dressing in the bowl. Then stir in the roast vegetables and any cooking juices. (Not suitable for freezing).
Top tip for making Butternut squash, broccoli & barley salad
How to buy squash: if you can push a fingernail into the rind, it's not ripe and may not be sweet or full of flavour. The rind should be firm and unbroken with an even matt tan or beige colour (no green tinges).