Recipe: Tasty Roasted butternut squash with feta and pearl barley #salad

Roasted butternut squash with feta and pearl barley #salad. Save time and do your groceries online. Free UK delivery on eligible orders! In a bowl, combine the butternut squash with the olive oil, rosemary and caster sugar and season with the salt and pepper.

Cook the pearl barley according to packet instructions, drain and rinse with cold water. Place all the dressing ingredients into a blender and blitz until smooth. Add the pearl barley, cucumber, cherry tomatoes, feta, sun dried tomatoes and dressing to a bowl and toss together then serve. You can have Roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roasted butternut squash with feta and pearl barley #salad

1. You need 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. It's 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. It's 2 tbsp of pinenuts, toasted.
9. Prepare 1 tbsp of pumpkin seeds, toasted.
10. You need of Large handful fresh mint, chopped.
11. You need 700 ml of vegetable stock.
12. You need of Sea salt and freshly ground black pepper.
13. Prepare of For the dressing:.
14. Prepare 4 tbsp of extra virgin olive oil.
15. Prepare 2 tbsp of balsamic vinegar.
16. You need of Juice of 1 lemon.
17. You need 1 tbsp of honey.
18. It's 1 tbs of soy sauce.

Equipment you need to make this recipe… Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano. Roast for about an hour until soft. Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.

Roasted butternut squash with feta and pearl barley #salad 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..

Toss the aubergine, squash and red onion with the oil, paprika, thyme and seasoning. Place the squash on a baking tray and toss with olive oil. Put the filo sheets under a slightly damp. Add the broth and bring to a boil; cover the pot and transfer it to oven. Cherry Tomatoes: These are roasted until super sweet and flavourful with sugar, olive oil, garlic and salt and pepper.