Eat Clean: What it means (and how to do it)
Barley is low-GI and can help lower glucose levels and stabilise insulin production. Try it with roasted butternut squash for a super tasty vegan Sunday lunch
- 700g butternut squash, peeled, cubed
- 4 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1 tsp chilli flakes
- Salt and pepper
- 2 tbsp honey
- 300g pearl barley
- 100ml rapeseed oil and mustard dressing (see below)
- 120g dried cranberries
- 100g baby spinach leaves
- 100g rocket leaves
- Bunch of fresh mint, roughly chopped
- 100g pumpkin seeds
Rapeseed oil and mustard dressing dressing (Makes 325ml)
- ½ tsp salt
- ½ tbsp Dijon mustard
- 1 tsp English mustard powder
- 75ml white wine vinegar
- 150ml sunflower oil
- 100ml cold-pressed rapeseed oil
Put all the ingredients in a screw-top jar and shake well.
1 Preheat oven to 220ºC/200ºC fan/gas mark 7. Put the squash in a roasting tin, sprinkle with olive oil, cinnamon, chilli flakes and seasoning. Toss to coat. Roast for 15 mins, turn, drizzle with honey and roast for a further 10 mins, until sweet, caramelised and tender.
2 Meanwhile, put the pearl barley in a pan, cover with cold water and bring to the boil. Simmer for 35 mins, until tender. Drain and set aside to cool. Toss in 4 tbsp of the dressing.
3 Spread the pearl barley in the bottom of a large, shallow serving dish. Cover with the squash, then cranberries. Mix spinach, rocket and mint, and arrange on top. Sprinkle with pumpkin seeds and drizzle with the remaining dressing.