Roasted butternut squash with feta and pearl barley #salad

Name: Roasted butternut squash with feta and pearl barley #salad
Total time: 1500 s
Yield: 4 - 6 servings
Cuisine: American
Ingredients: 800 g butternut squash, peeled and cut into 2cm chunks; 2 tsp rosemary, finely chopped; 2 tbsp extra virgin olive oil; 1/2 tsp caster sugar; 170 g pearl barley or oat grains; 2 courgettes, sliced lengthways; 100 g feta or goats cheese, cut into 2cm cubes or crumbled; 2 tbsp pinenuts, toasted; 1 tbsp pumpkin seeds, toasted; Large handful fresh mint, chopped; 700 ml vegetable stock; Sea salt and freshly ground black pepper; For the dressing:; 4 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; Juice of 1 lemon; 1 tbsp honey; 1 tbs soy sauce

Caroline Allen @cook_11872556

Bristol UK

A truly delicious and healthy salad to enjoy with your summer BBQ. Mixed with mint and an Asian style dressing to add flavour to the grain. Perfect with kebabs and a yogurt mint dip. The extra time it takes to cook is well worth it.

Caroline Allen @cook_11872556

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Ingredients

25 minutes

4 - 6 servings

800 gbutternut squash, peeled and cut into 2cm chunks
2 tsprosemary, finely chopped
2 tbspextra virgin olive oil
1/2 tspcaster sugar
170 gpearl barley or oat grains
2courgettes, sliced lengthways
100 gfeta or goats cheese, cut into 2cm cubes or crumbled
2 tbsppinenuts, toasted
1 tbsppumpkin seeds, toasted
Large handful fresh mint, chopped
700 mlvegetable stock
Sea salt and freshly ground black pepper
For the dressing:
4 tbspextra virgin olive oil
2 tbspbalsamic vinegar
Juice of 1 lemon
1 tbsphoney
1 tbssoy sauce

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Steps

25 minutes

1

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.
2

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.
3

Brush the courgette slices with olive oil and fry gently in a hot griddle. Sprinkle with salt and freshly ground black pepper.
4

Lightly fry the pine nuts and pumpkin seeds in a pan ensuring not to burn the seeds.
5

Chop the mint and add all the ingredients in a bowl and mix together.
6

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.