Roast butternut, broccoli and barley salad

I first encountered this salad as a recipe entered into a magazine competition. I have kept it for ages always wanting to try it but never getting around to it. Yesterday finally I got my a into g bought all the ingredients and made it. Man was it worth it.

It is tangy, saucy, packed with goodies and I love the texture of the barley, it has a very satisfying mouth feel. It is also great for vegans, is healthy, keeps well in the fridge for a few days and can be served cold or warm.

I ate it as a main meal but am sure it will be great with a braai, or as a side for a grilled fish or a roast.

Roast butternut, broccoli and barley salad

Serves 8

3 cups of butternut, peeled & cut into smallish pieces

2 tsp olive oil

Pinch of salt

20 rosemary leaves, bruised (optional)

250g pearl barley

300g broccoli, cut into florets, don’t discard the stems, trim and cut into sticks

100g sun-dried tomatoes, rehydrated and sliced

1 small red onion, halved and thinly sliced

1/2 cup toasted omega mix seeds

2 Tbsp small capers

15 black olives, pitted

½ Tbsp of fresh mint leaves, chopped

For the dressing

2 Tbsp balsamic vinegar

2 Tbsp olive brine

3 Tbsp olive oil

1 Tbsp whole grain mustard

1 tsp of sugar

1 garlic of clove, finely chopped

½ tsp of salt

Freshly ground black pepper

Pre heat the oven on grill. Place the butternut slices on a baking tray and toss with olive oil and rosemary and pinch of salt. Roast for 20 minutes, or until tender and browning.

Boil the barley for about 25 minutes in salted water until tender.

In a separate bowl big enough for the whole salad, whisk the dressing ingredients together. Drain the barley and add it to the dressing. Mix well and allow it to cool.

Boil the broccoli in salted water for a few minutes. You want it still to be firm. Drain and rinse in cold water to preserve the colour.

Add the broccoli, butternut and all the remaining ingredients to the barley and toss together before arranging it on a platter.