A hearty lunch or dinner, packed full of flavour and veggies with 10 plant points! Deliciously diverse and so simple to make.
Ingredients
For the salad
- 200g whole grain barley, cooked
- 300g tenderstem broccoli, halved
- 175g butternut squash, cubed
- 1 tbsp extra virgin olive oil
- 100g cashews
- 50g sunflower seeds
- 1 red onion, finely chopped
- 60g sun-dried tomatoes
- 40g dried cranberries
- 30g fresh mint leaves
- 4 radishes, thinly shaved
For the dressing
- 3 tbsp vinegar of choice
- 2 tbsp extra virgin olive oil
- juice of ½ lemon
- 1 tsp tahini
- 1 tsp sweetener of choice
- 2 tbsp water
Method
- Preheat the oven to 200 C / 350 F fan. Cube the butternut squash and microwave for 3 minutes to soften.
- Drizzle the extra virgin olive oil onto the butternut squash and roast in the oven for 20 minutes or until soft and golden.
- While that's roasting, steam the broccoli for 6-8 minutes depending on how crunchy you like them.
- Meanwhile to make the dressing, mix all the dressing ingredients in a small bowl. Adjust the seasoning to taste.
- Place the cooked barley onto four plates, followed by the broccoli, red onion and roasted butternut squash.
- Sprinkle with cashews, cranberries, sunflower seeds, mint leaves and sliced radishes.
- Drizzle on your dressing and serve.
You could also choose to skip the microwave and roast the butternut squash in the oven for 40 minutes at 200 C / 350 F fan – this is all down to time and personal preference!
Related recipes
Sign up for our free newsletter & gut health guide
Not sure where to start on your gut health transformation? Sign up for free and we’ll empower you every month with the latest educational blogs, gut-loving recipes, research updates and helpful resources delivered straight to your inbox. You’ll also receive a downloadable guide with an intro to gut science, practical advice and exclusive recipes. Lots of support and no spam.
