Rainbow broccoli salad with strawberries

30 Min
very easy
4 People
Rating starstarstarstarstar
Broccoli might not have been Riley’s favourite vegetable (in the movie “Inside Out”), however it’s loved by so many others that the directors had to replace it with green capsicum in the scene instead! We have finely chopped it and tossed it through nutty pearl barley, strawberries and almonds to create a delicious salad.

Gluten-friendly option: pearl barley is replaced with buckwheat.

1. Set oven to 220ºC. Slice pumpkin into 1 cm thick pieces. Toss with 1 tsp dried oregano, 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 25 minutes, or until tender.

2. Place barley in a saucepan and cover with water. Bring to the boil and simmer for 20 minutes, or until tender but still firm.

3. Chop basil leaves. Whisk with 2 tbsp balsamic and 1/3 cup olive oil. Season with salt and pepper.

4. Deseed and slice capsicum, slice strawberries and avocado. Roughly chop almonds.

5. Finely chop broccoli and place in a strainer. Drain cooked pearl barley through strainer. Return to pan and toss with half the dressing.

6. Layer pumpkin, pearl barley and fresh salad on plates. Spoon over remaining dressing to taste. Scatter over toasted almonds.

Draining the barley over the broccoli will heat it through.
Gluten-friendly option: pearl barley is replaced with buckwheat. 
Cook for the same time as pearl barley.
From your box:
butternut pumpkin 1/2

pearl barley 200g

basil 1/2 bunch

green capsicum 1
strawberries 1 punnet
avocado 1
roasted almonds 1 packet (60g)

broccoli 1

From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, balsamic vinegar