Claire Mills

This was one of the delicious salads we had on the retreat and I just had to share the recipe. Nutricious and delicious! Serves around 8 as a side salad but with halloumi you could serve a larger portion and have it as a main.




1 butternut squash peeled and cut into long pieces

1 tbs olive oil

250g pearl barley

300g tenderstem broccoli cut into medium pieces

100g cherry or sunblush tomatoes, sliced

1 small red onion diced

2 tbs pumpkin seeds

1tbs small capers, rinsed

15 black olives pitted

20g basil, chopped




5tbs balsamic vinegar

6tbs extra virgin olive oil

1tbs Dijon mustard

1 garlic clove finely chopped




Toss squash in olive oil and roast at fan 180 for about 20 mins.  Boil pearl barley for about 25min in salted water until tender, but al dente.  Whisk dressing ingredients and season with salt and pepper.  Drain barley and pour over dressing, mix well and leave to cool.


Boil broccoli in salted water (or steam) and rinse in cold water.  Again leaving it al dente.  Drain and pat dry and add to barley with remaining ingredients and mix well.


It keeps for up to 3 days in the fridge!