Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain. Season with a little salt.
Step 3
Pumpkin seeds: Place a pan on high heat and dry toast for 2 minutes until most of them have popped. Toss often to make sure they don’t burn.
Step 4
Butternut & tenderstem: Place the butternut on a tin foil lined baking tray with a drizzle of olive oil, season with salt and pepper, mix and arrange in a single layer. Roast for 25 minutes until golden and cooked. In the last 5-7 minutes, place the tenderstem broccoli in the oven and roast until golden.
Step 5
Red onion salad: Mix the balsamic vinegar, Dijon mustard, and a glug of olive oil together in a mixing bowl. Add the sundried tomatoes, red onion, capers and black olives. Add the barley, once done, and mix through.
Step 6
Serve the barley topped with roast butternut and tenderstem and sprinkle over the toasted pumpkin seeds and crumbled feta.