Recipe: Butternut, broccoli, barley and tahini salad

Super healthy, seasonal salad that's perfect for succah suppers

  • place PRE 20 minutes
  • place COOK 35 - 40 minutes
  • place SERVES 4 - 6
  • printicon

This salad is full of fantastic colours and textures as well as a range of nutritious vitamins, minerals, fibre and antioxidants.


  • Preheat the oven to 200°C.

  • Put the cubed butternut squash into a roasting tin and rub the extra virgin olive oil into it. Roast for 25 minutes or until soft and golden.

  • Steam or boil the broccoli for 5 to 8 minutes depending on how crunchy you like it.

  • Place the cooked barley, broccoli and roasted butternut squash onto a serving dish.

  • Sprinkle with the almonds, pumpkin seeds, figs, olives, mint leaves and sliced radishes.

  • To make the dressing, mix all the dressing ingredients in a small bowl. Add a teaspoon of water and stir until you reach the desired consistency. l Season to taste before drizzling over the salad.

    Instagram: denises_kitchen / jewishcookery


400g butternut squash, peeled
300g tenderstem broccoli, halved and cut into cubes roughly 2cm
200g whole grain barley, cooked 1 tbsp extra virgin olive oil
100g almonds, skin on, raw or roasted
50g pumpkin seeds
50g dried figs, chopped
2 tbsp pitted green olives
30g fresh mint leaves
4 radishes, thinly sliced
For the dressing
2 tbsp extra virgin olive oil
Juice of ½ lemon
1 tsp tahini

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