Barley, squash& mushrooms with herb and crème fraîche dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 180ºC. Place the barley in a medium pan, cover with water and place on a medium heat. Simmer gently for 25-30 minutes until the barley is tender with a slightly nutty bite. Drain and immediately dress with half the olive oil, the lemon zest and juice and a little salt. Set aside to cool.

Step 2

Place the squash on a board and cut in half lengthways. Scoop out the seeds then cut each half into 5-6 wedges and place them in a large roasting tray along with the sage, rosemary, garlic, remaining olive oil and generous seasoning of salt and pepper. Cover the tray with foil and place in oven for 30-40 minutes until soft. Meanwhile, slice the mushrooms into 3-4cm slices.

Step 3

Take the roasting tray from the oven, remove the foil and scatter the mushrooms over and around it. Turn everything together carefully to avoid breaking up the squash, then return it uncovered to the oven for a further 20 minutes, until the mushrooms are cooked and the squash has taken on some colour. Remove from the oven and allow to cool.

Step 4

To make the dressing thoroughly combine the sugar, mustard and vinegqr in a small bowl. Stir in the crème fraîche and dill, season to taste.

Step 5

To serve, tumble the squash, mushrooms, herbs, garlic and all of the juices in the tray together with the pearl barley. Scatter over the dressing, tumble again then finish with a scattering of dill.