Half an Hour to Cooking 5-Star Roasted butternut squash with feta and pearl barley #salad

Wishing to dine Roasted butternut squash with feta and pearl barley #salad a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page is going to guide you with helpful ways on cooking a Roasted butternut squash with feta and pearl barley #salad like a famous chef made.

We hope you got benefit from reading it, now let's go back to roasted butternut squash with feta and pearl barley #salad recipe. To cook roasted butternut squash with feta and pearl barley #salad you need 18 ingredients and 6 steps. Here is how you achieve it.

To make an extraordinary Roasted butternut squash with feta and pearl barley #salad, below are the materials required:

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

After preparing the materials, next you are good to cook your 5-star Roasted butternut squash with feta and pearl barley #salad by following the procedures on this section:

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..

Remove the squash from the oven and fill the cavity of each with the mixture. Linguine with crispy onions and brazil nut pangratto. Comfort food from British-Iranian chef Sabrina Ghayour. We toast pearl couscous to bring out its nutty, wheaty flavor, then combine it with subtly sweet butternut squash and earthy chickpeas. Butternut Squash and Feta Toasted Pearl Couscous.

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

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step by step to make Roasted butternut squash with feta and pearl barley #salad

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