Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016



1 butternut squash cut into wedges

250 gm pearl barley

300 gm broccolini, chopped

1 small red onion, diced

2 tbsp pumpkin seeds

1 tbsp capers

Handful tarragon leaves.



5 tbsp balsamic vinegar

6 tbsp extra-virgin olive oil

1 tbsp Dijon mustard

1 garlic clove, chopped.


Procedure :

Boil pearl barley in salted water until al-dente, then drain. Whisk dressing ingredients together, then pour over the barley, mix well and let cool. Roast the squash and blanch the broccolini. Add these and other ingredients to the pearl barley and mix well.


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