Step 1: Cut your squash into large bite sized chunks. The skin is edible on most squash, however some are a little tough, give it a try and you can always remove after cooking if needed.

Step 2: Lay the chunks on a baking tray, drizzle with half the olive oil and season with salt and pepper. Give the squash a toss around so it all gets an even coating.

Step 3: Roast in the oven for 30 minutes, this may vary depending on the type of squash you have chosen. Your squash should be soft all the way though and have a slight caramelisation on the edges.

Step 4: Meanwhile, add your barley to a saucepan cover with water and bring it up to a boil and simmer gently for 20 minutes or until cooked through. Drain and leave for a minute or so to steam off any extra water.

Step 5: Kale is a great winter alternative to salad leaves. Put the kale in a mixing bowl with the rest of the olive oil, salt and lemon juice and give it a massage with your hands until the leaves have softened.

Step 6: Add your cooked barley and chopped parsley to the kale and give this a thorough mix, then add your squash and toss, being a little more gentle this time.

Step 7: Once all the flavours have coated all the barley and veg, serve in a bowl and top with your crumbled feta and a couple of turns of black pepper.

There are so many delicious alternatives for this recipe. The barley can be swapped for other grains and pulses, if you ever need inspiring head to the supplier Hodmedods’ website, they have so many wonderful British grown options. The squash can be swapped for other root vegetables such as beetroot, celeriac or carrots roasted in a similar way. Instead of feta you could have yogurt seasoned with a little salt and grated raw garlic, cottage cheese, or a homemade hummus. You can always add different fresh herbs, chilli flakes, or toasted nuts or seeds. The possibilities are endless! This is a salad to never get bored of.