Eat Clean: What it means (and how to do it)

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

Serves 6

  • 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

Method (dressing)
Put all the ingredients in a screw-top jar and shake well.

Method (main)
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.

You may also like