Barley and blueberry salad

Barley and blueberry salad

By
From
Three Sisters Bake
Serves
6-8
Photographer
Helen Cathcart

In general I’m a massive fan of local produce and try to use it as much as possible in our menu. While most commonly found in the traditional Scotch Broth, I've given it a contemporary twist in this bright, summery salad. Out of the soup pot, the barley lends a lovely bite here, acting as a perfect backdrop for bold blueberries and butternut squash. - Linsey

Ingredients

Quantity Ingredient
400g pearl barley
1 medium butternut squash, cut into quarters lengthways, seeds removed and sliced into 1 cm pieces
2 tablespoons olive oil
10 pieces tender stem broccoli, base of stems removed
75g pine nuts
100g blueberries, rinsed and drained on kitchen towel
1 quantity House dressing
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°c.
  2. Cook the barley as per the packet instructions, then drain and set aside to cool.
  3. Place the squash pieces in a deep roasting tin, toss with the oil and season. Roast in the oven for 30 minutes or until the squash is tender, tossing the pieces halfway through the cooking time. Remove and set aside to cool.
  4. Meanwhile, steam or boil the broccoli stems for 3–4 minutes. Drain, if necessary, and set aside to cool.
  5. Place the pine nuts on a baking sheet. Bake in the oven for 2 minutes, remove and toss them, then return to the oven. Continue to bake for another 5 minutes, until the pine nuts are a light golden toasted colour. Set aside to cool.
  6. In a big serving bowl, combine the cooked barley, butternut squash, broccoli, pine nuts and blueberries. Drizzle over the dressing. Mix thoroughly and serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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