Hi, I’m Clara. Today, I will show you a way to make roasted butternut squash with feta and pearl barley #salad recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Roasted butternut squash with feta and pearl barley #salad Recipe
Roasted butternut squash with feta and pearl barley #salad is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Roasted butternut squash with feta and pearl barley #salad is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted butternut squash with feta and pearl barley #salad:
- Make ready 800 g butternut squash, peeled and cut into 2cm chunks
- Get 2 tsp rosemary, finely chopped
- Make ready 2 tbsp extra virolive oil
- Take 1/2 tsp caster sugar
- Take 170 g pearl barley or oat grains
- Make ready 2 courgettes, sliced lengthways
- Prepare 100 g feta or goats cheese, cut into 2cm cubes or cbled
- Get 2 tbsp pinenuts, toasted
- Get 1 tbsp pumpkin seeds, toasted
- Take Large handful fresh mint, chopped
- Prepare 700 ml vegetable stock
- Make ready Sea salt and freshly ground black pepper
- Get For the dressing:
- Prepare 4 tbsp extra virolive oil
- Make ready 2 tbsp balsamic vinegar
- Take Juice of 1 lemon
- Make ready 1 tbsp honey
- Make ready 1 tbs soy sauce
Instructions to make Roasted butternut squash with feta and pearl barley #salad:
- In a bowl, combine the butternut squash with the olive oil, rosemary and caster sugar and season with the salt and pepper. Roast in the oven for 25 minutes or until soft. Remove from the oven and allow to cool.
- I cooked the pearl barley in the pressure cooker but it can also be cooked on the hob and simmered in the vegetable stock for an hour until the pearl barley has softened but slightly firm to the bite.
- Brush the courgette slices with olive oil and fry gently in a hot griddle. Sprinkle with salt and freshly ground black pepper.
- Lightly fry the pine nuts and pumpkin seeds in a pan ensuring not to burn the seeds.
- Chop the mint and add all the ingredients in a bowl and mix together.
- Mix together the salad dressing and taste it to ensure you have a perfectly balanced dressing. Add more honey, lemon juice or soy sauce if required. Pour over the salad and season to taste with more freshly ground black pepper if needed. Serve warm.
So that is going to wrap it up with this special dish roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
