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
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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).
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Warm rainbow cabbage salad
This warm rainbow cabbage salad is the perfect healthy side for the cooler months of the year, giving you a fresh crunch with your meal without it being too chilly...
By Octavia Lillywhite • Published
-
Slow roasted tomato pasta
By Jessica Dady • Published
-
Vegetable balti
Soft, oozy butternut squash, pretty cauliflower florets and the snap of bright green French beans - this balti is a vegetarian delight.
By Jessica Dady • Published
-
Rosemary Conley's beef steak pie
This healthy beef steak pie is packed with a lean meat and topped with a delicious flaky golden pastry topping.
By Rosemary Conley • Published
-
Naan bread
You don't need a traditional clay oven to make naan. Learn how to make naan bread in a frying pan - for wonderfully light, fluffy bread every time...
By Sue McMahon • Published
-
Chicken and bacon risotto
Chicken and bacon risotto is a quick and easy meal for the whole family. Our recipe takes just 40 minutes to prep and cook...
By Sue McMahon • Published
-
Why did EasyJet cancel flights? All you need to know about the airport disruptions
Holidaymakers have been warned over NINE days of planned strikes expected to cause chaos this summer
By Selina Maycock • Published
-
Mum shares insanely easy and cheap hack to clean the pesky dust behind your radiators
By Selina Maycock • Published
-
Is the Wim Hof Method healthy? Wim Hof's new TV show Freeze the Fear explained
By Selina Maycock • Published