Butternut, broccoli and barley salad
Toss together this satisfying salad for your next barbie or as an energising lunch. It’s delicious both warm and cold!
700 g, cut into 2cm pieces
1 medium, cut into wedges
1 cup(s), (200g)
200 g, cut into florets
Whole grain mustard
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and onion on prepared tray and lightly spray with oil. Bake for 30–35 minutes or until golden and tender.
- Meanwhile, cook barley in a large saucepan of boiling water for 30–35 minutes or until just tender, adding broccoli for last 2 minutes of cooking. Drain and refresh under cold water. Drain well.
- Whisk honey, mustard and juice in a small bowl. Place barley, broccoli and pumpkin mixture in a large bowl. Add dressing and toss to combine. Season with salt and freshly ground black pepper. Serve.