Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.
place the cauliflower florets onto a separate baking tray and drizzle with olive oil, turmeric, cumin and chilli powder. mix well and cook for 15 minutes until they feel cooked but still have a slight bite.
While the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
Once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.
Once ready to serve, spoon the salad onto a large plate and drizzle with the yoghurt dressing and a crack of pepper.
