A delicious warming salad for the winter with bright flavours and colours to cheer you up.
You can substitute the pearl barley for anything you like, rice, lentils, cous cous would all be yummy too. —Flossie
Butternut squash, cubed
red onions, cut into wedges
coriander seeds, ground
coconut oil, melted
spring onions, sliced
chilli, finely chopped
coriander, roughly chopped
pomegranate, seeds only
lime, zest and juiced
extra virgin olive oil
toasted sesame seeds
In This Recipe
Preheat your oven to 180?C. Peel and cut your onions in half and then each half into 3 wedges. Mix with the cubed butternut squash, coconut oil, crushed coriander seeds, salt and pepper
Roast it all together on a baking sheet in the oven for about 45 minutes until the squash is golden and cooked through.
Cook the pearl barley according to packet instructions and 10 minutes before it is ready stir in the turmeric to give it a yellow colour and some extra flavour
To make the dressing, whizz up the avocado or mash with a fork or spoon with everything apart from the sesame seeds until smooth. Season and put aside.
Drain the barely and give it a rinse under cold water. Put the barely in a big bowl and stir in all the other ingredients and the dressing, Gently toss it all together with your hands and season generously.
Sprinkle over the sesame seeds and serve with a rocket or spinach salad dressed with lemon juice and olive oil