Roasted Carrot and Barley Salad with Balsamic Vinaigrette

This was a really lovely and flavourful barley salad that takes a little prep but is essentially really simple to make with big bold flavours. The original recipe uses squash but I'm not much of a fan of butternut squash except in soup so I changed it for carrots and it worked perfectly.

Roasted Carrot and Barley Salad with Balsamic Vinaigrette

(adapted from Good Food Magazine November 2008)

(Serves 4)

500g carrots, cut into batons

1 tbsp olive oil

250g pearl barley

300g Tenderstem broccoli, cut into medium-size pieces

100g sun dried tomatoes, sliced

1 small red onion, diced

2 tbsp pumpkin seeds, toasted

1 tbsp small capers, rinsed

15 black olives, pitted

20g pack basil, chopped

For the dressing

5 tbsp balsamic vinegar

6 tbsp extra-virgin olive oil

1 tbsp Dijon mustard

1 garlic clove, finely chopped

Heat oven to 200C. Place the carrots on a baking tray and toss with olive oil. Roast for 20 mins.

Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.

Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. Serve.