Pearl barley salad with squash

• pearl barley↗175g g
• peeled squash or 1 butternut squash1kg kg

  unpeeled

• olive oil↗3 tbsp tbsp
• zest and juice 1 orange
• red wine vinegar↗4 tbsp tbsp
• ½ red onion

  thinly sliced

• small bunch mint↗

  chopped, reserving a few leaves to serve

• small bunch flat-leaf parsley↗

  chopped, reserving a few leaves to serve

• 2 handfuls rocket↗

Step-by-step instructions

1. 1

   Boil the barley for 20-25 mins until just tender but with a little bite. Drain.

2. 2

   Meanwhile, heat oven to 200C/180C fan/gas 6. If using butternut, thickly slice into rounds, flicking out the seeds as you go, or slice small, round squashes into thin wedges. Toss with 1 tbsp oil, the orange zest and seasoning. Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.

3. 3

   Mix the orange juice, vinegar and remaining oil with the pearl barley and plenty of seasoning. Stir in the onion and chopped herbs, then layer up on a platter with the squash, rocket and remaining mint and parsley leaves.