Hi, I’m Laura. Today, I’m gonna show you how to prepare roasted butternut squash with feta and pearl barley #salad recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look 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’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Roasted butternut squash with feta and pearl barley #salad is something which I have loved my whole life. They are fine and they look fantastic.
To bewith this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Take 800 g butternut squash, peeled and cut into 2cm chunks
- Make ready 2 tsp rosemary, finely chopped
- Make ready 2 tbsp extra virolive oil
- Prepare 1/2 tsp caster sugar
- Make ready 170 g pearl barley or oat grains
- Get 2 courgettes, sliced lengthways
- Get 100 g feta or goats cheese, cut into 2cm cubes or crumbled
- Prepare 2 tbsp pinenuts, toasted
- Prepare 1 tbsp pumpkin seeds, toasted
- Take Large handful fresh mint, chopped
- Prepare 700 ml vegetable stock
- Take Sea salt and freshly ground black pepper
- Make ready For the dressing:
- Prepare 4 tbsp extra virolive oil
- Make ready 2 tbsp balsamic vinegar
- Prepare Juice of 1 lemon
- Prepare 1 tbsp honey
- Get 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’s going to wrap it up for this distinctive dish roasted butternut squash with feta and pearl barley #salad recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
