Squash, pearl barley and walnut salad

Preheat oven 200 degrees C. Toss squash cubes in olive oil and chilli powder. Roast for 20 – 30 mins stirring occasionally. Boil barley for 10 mins until ‘al dente’. Rinse in cold water, drain well stir in a little olive oil (to keep grains separated). When squash cool carefully add everything together.


Recipe author: Clare

(serves 4-6)

– squash deseeded, peeled and diced small
– 1 tsp chilli powder
– glug of olive oil
– 300g giant couscous or pearl barley
– 2 handfuls of walnuts, chopped
– 1 pomegranate, seeds and juices or some other fruit/juice you fancy
– 1 lemon
– 2 handfuls of chopped mint, coriander or salad leaves

Squash, pearl barley and walnut salad