I had a large jar of barley in my kitchen which I became quite curious about and for some reason decided I’d like to try it in a salad. I have a thing for robust and flavoursome salads and during the winter I seem to lean towards trying things with grains, beans and pulses.
So after a bit of googling I came across this tasty recipe on BBC Good Food. I didn’t quite have all the ingredients so had to do without a few things and made a few alterations but even then it was still pretty tasty.
It asked for sun-dried tomatoes which I didn’t have but ended up finding some great tips on how to oven-dry the cherry tomatoes I did have. Took a few hours so their missing from the photos I took (that bowl was eaten soon after) but they were very tasty and I’ll post about that soon too.
I also traded olive oil for flax seed oil to ensure I got a good dose of Omega 3.
Next time I make it I’d like to add the sun-dried tomatoes, red onion and broccoli the original recipe called for.
NOTES: Takes 25 mins. Serves 8. Keeps for approx. 3 days in the fridge. Tasty served warm or cold.
- 1 butternut squash, peeled and cubed
- 1 tbsp flax seed oil.
- 250g of pearl barley
- 1 yellow pepper diced
- 2 tbsp pumpkin seeds
For the dressing:
- 5 tbsp balsamic vinegar
- 3 tbsp olive oil
- 3 tbsp flax seed oil
- 1 tbsp Dijon mustard. (Didn’t have Dijon so just used English)
- 2 garlic cloves, finely chopped
- 1/2 tsp onion powder
- 1 tsp cayenne pepper
- 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.
- Add the remaining ingredients to the barley and mix well.