Duchess Winter Salad
A dish from The Adam And Eve by Michael Harrison
Prep Time 30 Mins — Serves 4
Ingredients
- 1 small butternut squash
- 1 large head of broccoli
- 1 medium red onion
- 250g pearled barley
- 150g cherry tomatoes
- 60g black olives
- 4 tablespoons of capers
- 1 tablespoon of cracked black pepper
- 1 tablespoon of sea salt
- 30ml Duchess Oil Cold Pressed Rapeseed Oil
- Duchess Oil Horseradish Dressing
Method
Preheat the oven to 200°C. Heat 2 medium pans of salted water to boiling.
Peel, deseed and dice the squash into 2cm cubes. Toss in the rapeseed oil, salt and pepper. Roast for around 20-30mins or until soft, turning halfway through. When done remove from the oven and keep warm.
Rinse the barley in cold water. Add to the boiling water and cook for 20mins or until al dente. Rinse with boiling water, drain and keep warm.
Prepare the broccoli and boil for a couple of minutes until al dente. Drain and keep warm.
Rinse the olives and capers in cold water. Drain.
Slice the onion and half the tomatoes.
Combine all the ingredients in a bowl. Dress lightly with the horseradish dressing and serve with more dressing on the side.
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