Spring Squash Salad

Ingredients

Piece of Crown Prince Squash
4 Tbs Honest Toil extra virgin
1 Tbs Field Blends’ Smokey Jalapeño & Peach
6 Cloves of garlic, peeled
5 Small red onions, peeled and cut into wedges
1 Leek, sliced dwn lengthways and then cut into large chunks
250g Hodemedod’s Naked Pearl Barley
2 Bay leaves
1/2 Peeled white onion
1 Bunch of parsley, chopped
4-5 radishes, leaves removed and chopped, bulbs trimmed and diced
Handful of toasted almonds

For the dressing
3 Tbs Honest Toil extra virgin
1 Orange
1 Tbs Bignose & Beardy apple cider vinegar
1 Tsp Sussex Bee Hot Honey

Method

1- Pre-heat your oven to 170c.

2- Chop your squash into chunks, no need to peel. Place in a roasting tray and drizzle with Honest Toil extra virgin, scatter over Smokey Jalapeño & Peach from Field Blends, the garlic cloves and the wedges of red onion. Toss together and roast in the oven for 30 minutes, giving it a shake and toss half way.

3- Meanwhile, place the Hodmedod’s Naked Pearl Barley in a saucepan, throw in the bay leaves and half the onion. Cover with cold water, bring to the boil and then turn down to a simmer for 20-25 minutes until tender. You want it be tender but it should still have some bite. Once ready, discard the bay leaves and onion and tip in the tray with the cooked squash.

4- In a large serving bowl, peel and segment the orange catching juice in the big bowl, putting the segments aside. Add the other ingredients for the dressing and whisk together. Tip the veg and barley into the dressing, add the chopped parsley radishes and stir well. Then scatter over the orange segments and almonds.