Ingredients
1 large butternut squash, deseeded and cut into bitesize cubes (2cm)
250 pearl barley
1 small red onion, diced
1 head of radicchio, core removed and cut into chunks
Olive oil
1/2 tsp dried thyme
For the dressing:
3 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
2 tsp Dijon mustard
To serve:
2 handfuls of walnut pieces, roughly chopped Rocket
Method
Preheat the oven to 200c/400F/gas mark 6
Set the barley to boil for about 25 mins in salted water until tender, but al dente. Drain and refresh under cold water, drizzling with a little oil to prevent sticking.
Tip the squash into a roasting tray. Drizzle with olive oil coating evenly.Roast for 20 minutes.
Meanwhile, in a bowl, toss the radicchio in a little olive, with thyme, salt and pepper.
Once the squash has roasted for 20 minutes, add the radicchio to the roasting tray.
Roast the radicchio and the squash for a further 15-20 minutes or until softenedand crisp at the edges, and allow to cool.
Whisk the dressing ingredients in a small bowl,
When the barley and squash are both cooled, add to a large mixing bowl and carefully combine with the dressing, taking care to keep the squash intact.
To serve in your Boru bento box: place the main salad in the bottom layer (warm through in the microwave or eat cold, as desired), add rocket to the top layer and a walnut pieces in the inner tray, to sprinkle on top.