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 – GoodToKnow 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 chicken and grain salad with green harissa
Our warm chicken and grain salad with green harissa requires 5 minutes prep and makes extra harissa for future meals
By Georgia Sparks Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published