Pearl Barley, feta, squash and beetroot salad
I love salad, and now spring is upon us i feel we should make the most of something a bit lighter. To make this super healthy super tasty salad you need:
50g Pearl Barley
half of a butternut squash cut into chunks
1 tbsp of olive oil
1 onion into small chunks
a small amount of cabbage and broccoli chopped up
a tin of butter beans
2 beef tomatoes chopped
Rocket and iceberg lettuce
Heat oven to 200c.
Boil the pearl barley in salted water for around 30mins until cooked through (dente).
Whilst the barley is boiling. place chopped squash onto a baking tray and toss with olive oil and season, allow to roast in the oven for 20mins. take the onion broccoli and cabbage and stir fry in a pan until softened but still with a bit of crunch.
Open the can of butter beans and drain. in a bowl toss the beans, feta, tomatoes. Once the butternut squash is roasted and vegetables softened, add to the mixture.
Drain the pearl barley. Chop up the lettuce and layer into a bowl, with the bean mixture on top, crumbled feta and beetroot. serve and enjoy.