Hello, I’m Laura. Today, I’m gonna show you how to make 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. Nowadays, I will make it a bit tastier. 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 recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Roasted butternut squash with feta and pearl barley #salad is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you can achieve 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
- Prepare 2 tsp rosemary, finely chopped
- Take 2 tbsp extra virgin olive oil
- Get 1/2 tsp caster sugar
- Get 170 g pearl barley or oat grains
- Prepare 2 courgettes, sliced lengthways
- Take 100 g feta or goats cheese, cut into 2cm cubes or cbled
- Prepare 2 tbsp pinenuts, toasted
- Make ready 1 tbsp pumpkin seeds, toasted
- Take Large handful fresh mint, chopped
- Make ready 700 ml vegetable stock
- Take Sea salt and freshly ground black pepper
- Take For the dressing:
- Make ready 4 tbsp extra virgin olive oil
- Get 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’s going to wrap this up with this exceptional dish roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
