Ingredients

175g pearl barley
1kg peeled squash or 1 butternut squash
unpeeled
3 tbsp olive oil
zest and juice 1 orange
4 tbsp red wine vinegar
½ red onion
thinly sliced
small bunch mint
chopped, reserving a few leaves to serve
small bunch flat-leaf parsley
chopped, reserving a few leaves to serve
2 handfuls rocket

Method
step 1
Boil the barley for 20-25 mins until just tender but with a little bite. Drain.

step 2
Meanwhile, heat oven to 200C/180C fan/gas 6. If using butternut, thickly slice into rounds, flicking out the seeds as you go, or slice small, round squashes into thin wedges. Toss with 1 tbsp oil, the orange zest and seasoning. Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.

step 3
Mix the orange juice, vinegar and remaining oil with the pearl barley and plenty of seasoning. Stir in the onion and chopped herbs, then layer up on a platter with the squash, rocket and remaining mint and parsley leaves.