Roasted butternut squash with feta and pearl barley #salad
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.
Roasted butternut squash with feta and pearl barley #salad
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.
Cooking Instructions
- 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.
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