Roast Butternut Squash, Pearl Barley & Runner Bean Salad

1 large Butternut Squash, peeled and cut into 1 1/4”/3-cm cubes.

or you could use Pumpkin

Extra Virgin Olive Oil, for roasting
4 cups Organic Vegetable Stock
1 cup/200g Organic Pearl barley
1 oz butter, salted

14 oz/400g Green Beans, topped but not tailed, 

3 1/2 oz / 100g Sun-Dried Tomatoes (in oil), roughly chopped

20 pitted Black Olives

1 tbsp Capers

1 Red Onion, sliced thinly 

1 bunch Fresh Basil, roughly chopped

2 cloves Garlic, finely chopped

Himalayan Salt

Freshly Ground Black Pepper

Preheat oven to 200C/400F Gas 6.  Toss the butternut squash with a little olive oil and salt in a roasting pan.  Roast for 20-25 minutes until soft but not disintegrating.

Heat the vegetable stock in a pan until boiling, add the butter and pearl barley and turn down the heat, cook at a simmer for 20-30 minutes, you want the barley to be al dente, but not chalky or overly chewy. When its ready drain and set aside.

Bring a pan of salted water to the boil, add the green beans and cook for 3 minutes. 

Prepare a bowl of iced water. 

Once the beans are cooked drain the beans and drop them into the iced water. the refreshing process halts the cookie and maintains the vibrant green color.

To assemble the salad, mix the pearl barley with the sun-dried tomatoes, olives, capers, red onion, basil & garlic. Add this to the butternut squash and green beans, and stir gently until well combined, drizzle with a little olive oil and serve.

Enjoy :)