Roast squash, kale and pearl barley salad with cider vinegar
Chewy barley, sweet roast squash and crisp kale tossed in a sharp mustard free dressing, filling enough for lunch.
- Time50 min
- LevelEasy
- Costabout £0.97 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash with 1 tbsp oil and the cumin on a tray. Roast for 30 minutes until soft and golden.
30 min - 2
Cook the barley in plenty of boiling water for 25 minutes until tender but chewy. Drain.
25 min - 3
Massage the kale with a pinch of black pepper and half the lemon juice for 1 minute to soften it.
- 4
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
2 min - 5
Whisk the remaining oil, cider vinegar and lemon juice together.
- 6
Toss the warm barley with the dressing, onion, kale, squash and parsley. Top with the seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.