Denise says:
- This is a salad you can make in advance and assemble just before serving. Colourful, filling and nutritious – top with fish, meat, goats cheese or smoked tofu if you wish.
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes plus cooling
- Serves: 4-6 people
Ingredients:
- 1 butternut squash (approx. 800g) – peeled, deseeded and cut into wedges
- 2 tablespoons olive oil
- 1½ tablespoons harissa paste
- 1 teaspoon honey / maple syrup (vegan option)
- Pinch of salt
- ~
- 200g pearl barley
- 1 vegetable stock cube made up to 500ml stock
- 150g chopped curly kale
- ~
- 4 tablespoons mixed seeds
- 60g pitted green olives – finely chopped
- Dressing
- ½ tablespoon harissa paste
- 1 teaspoon clear honey / maple syrup (vegan option)
- 2½ tablespoons olive oil
- 2 tablespoons red wine vinegar / cider vinegar
Method
- Preheat the oven to 200°C / Gas mark 6.
- Toss the squash with the oil, harissa paste, honey and a pinch of salt. Arrange in a single layer over a large roasting tin lined with baking parchment.
- Roast for 30-35 minutes or until tender and beginning to char. Set aside.
- Boil the barley in the vegetable stock. Simmer covered for about 15 minutes. Add the kale for the final 2-3 minutes of cooking time. Leave to cool.
- Whisk all the dressing ingredients together in a bowl. Add more harissa if you like it spicy!
- Add the squash to a bowl with the pearl barley and kale and half the seeds and dressing. Toss to coat.
- Drizzle over the remaining dressing and scatter over the remaining seeds and olives.
Tagged in: Barley, Butternut Squash, Green Olives, harissa, Kale, Lunch, Mediterranean, Picnic, Shabbat, Shavuot, Side dish, Supper, Vegan, Vegetarian side dish