Cook: 35 - 40 minutes

Serves: 4 - 6

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

Method

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.

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Ingredients

Name: Recipe: Butternut, broccoli, barley and tahini salad
Prep time: 20 min
Cook time: 35 min
Yield: 4 - 6
Ingredients: 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

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