Steps
- Preheat the oven to 400°F / 200°C. Toss 1 peeled seeded butternut squash, cut into long pieces, with 1 tablespoon of olive oil on a baking sheet. Roast for 20 minutes, until tender.
- Meanwhile, boil 250g of pearl barley in salted water for about 25 minutes, until tender with a slight bite. Drain and transfer to a bowl.
- Whisk 5 tablespoons of balsamic vinegar, 6 tablespoons of extra-virgin olive oil, 1 tablespoon of Dijon mustard, and 1 finely chopped garlic clove. Season with salt and pepper, toss through the warm barley, and cool.
- Boil 300g of broccolini, cut into medium pieces, in salted water until just tender. Drain, rinse under cold water, and pat dry.
- Toss the barley with the squash, broccolini, 100g of sliced semi-dried tomatoes, 1 small diced red onion, and 2 tablespoons of pumpkin seeds.
- Fold in 1 tablespoon of rinsed small capers, 15 pitted black olives, and 20g of chopped basil.