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
How to Prepare
1. Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
2.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.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.