Name: Butternut, broccoli and barley salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 700 g pumpkin, butternut, raw cut into 2cm pieces; 1 medium red onion cut into wedges; 1 cup(s) pearl barley (200g); 200 g broccoli cut into florets; 2 tbs honey; 2 tsp wholegrain mustard; 2 tbs lemon juice; 1 x 3 second spray(s) oil spray

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Ingredients

pumpkin, butternut, raw

700 g, cut into 2cm pieces

red onion

1 medium, cut into wedges

pearl barley

1 cup(s), (200g)

broccoli

200 g, cut into florets

honey

2 tbs

wholegrain mustard

2 tsp

lemon juice

2 tbs

oil spray

1 x 3 second spray(s)

Instructions

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.

Butternut, broccoli and barley salad

Ingredients

Instructions

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