Easy Cook Appetizing Roasted butternut squash with feta and pearl barley #salad

Roasted butternut squash with feta and pearl barley #salad. Are you looking for a cheap recipe to feed a group of friends? Then we have the perfect dish. In this episode - as part of her Tasty Tenner series - Tess.

Barley is one of the healthiest and oldest grains around - Egyptians already used it thousands of years ago! This ancient grain deserves more attention Whole grain foods such as barley are a wonderful way to fuel the body with what it needs to stay healthy. For this dish, however, I have used pearl. To cook Roasted butternut squash with feta and pearl barley #salad you need 18 ingredients and just 6 steps. Here is how you achieve it.

Ingredients

1. Prepare 800 g of butternut squash, peeled and cut into 2cm chunks.
2. You need 2 tsp of rosemary, finely chopped.
3. Prepare 2 tbsp of extra virgin olive oil.
4. Prepare 1/2 tsp of caster sugar.
5. It's 170 g of pearl barley or oat grains.
6. It's 2 of courgettes, sliced lengthways.
7. It's 100 g of feta or goats cheese, cut into 2cm cubes or crumbled.
8. Prepare 2 tbsp of pinenuts, toasted.
9. It's 1 tbsp of pumpkin seeds, toasted.
10. You need of Large handful fresh mint, chopped.
11. Prepare 700 ml of vegetable stock.
12. You need of Sea salt and freshly ground black pepper.
13. You need of For the dressing:.
14. You need 4 tbsp of extra virgin olive oil.
15. Prepare 2 tbsp of balsamic vinegar.
16. It's of Juice of 1 lemon.
17. Prepare 1 tbsp of honey.
18. You need 1 tbs of soy sauce.

While the butternut squash is roasting, cook the pearl barley. Place a heavy-based large saucepan over a medium heat and add a tablespoon of olive oil. Once everything is cooked and ready, add the butternut squash and spinach and half the parsley and chives. Give everything a good, but gentle.

Roasted butternut squash with feta and pearl barley #salad method

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..

Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Cook the barley until tender as directed on the packet. TUNE UP THE VOLUME - Music by Akshin Alizadeh. This easy recipe for roasted butternut squash with feta is perfect for your Thanksgiving table, or any time you want a flavorful veggie for supper! Pop them in a serving bowl, scatter on some feta and nuts and a drizzle of lemon juice and honey…and you are done!