- 1 pattipan squash
- 1 coeur de boeuf tomato
- 1 red onion
- 200g Tenderstem® broccoli
- 75g pearl barley
- 1 garlic clove
- A handful of oregano, leaves only
- 1 tbsp balsamic vinegar
- 100g soft sheep's cheese
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the pattipan squash into thick wedges. Scoop out the seeds (you can leave the skin on). Chop the tomato into thick wedges. Peel the onion and slice into wedges. Trim the woody ends from the Tenderstem® broccoli.
Arrange all the prepared veg in a large roasting tin and drizzle with 1 tbsp oil. Season with salt and pepper and toss to coat. Roast for 25 mins, turning the veg halfway through.
While the veg roast, tip the pearl barley into a small pan and add 150ml boiling water. Return to the boil, cover with a lid and then reduce to a gentle simmer. Cook for 15-20 mins, till the grains are tender, then tip into a sieve and rinse with cold water to cool. Shake dry and tip into a large bowl.
While the veg and barley cook, make the dressing. Peel and grate the garlic into a small bowl. Pick half the oregano leaves off their stalks and roughly chop them. Add to the garlic. Stir in 1 tbsp each balsamic vinegar and olive oil, along with a little salt and pepper. Set aside.
When the veg have finished roasting, tip them into the bowl with the pearl barley. Spoon the oregano and balsamic dressing into the salad and fold to combine. Pile onto plates and finish with dots of the sheep’s cheese and the remaining oregano leaves.