This salad is full of fantastic colours and textures as well as a range of nutritious vitamins, minerals, fibre and antioxidants.

Method

• Preheat the oven to 200°C.

• Put the cubed butternut squash into a roasting tin and rub the extra virgin olive oil into it. Roast for 25 minutes or until soft and golden.

• Steam or boil the broccoli for 5 to 8 minutes depending on how crunchy you like it.

• Place the cooked barley, broccoli and roasted butternut squash onto a serving dish.

• Sprinkle with the almonds, pumpkin seeds, figs, olives, mint leaves and sliced radishes.

• To make the dressing, mix all the dressing ingredients in a small bowl. Add a teaspoon of water and stir until you reach the desired consistency. l Season to taste before drizzling over the salad.
  
  Instagram: denises_kitchen / jewishcookery