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Fast Guide to Cooking 5-Star Roasted butternut squash with feta and pearl barley #salad

Hoping 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 site gonna help you with useful instructions on preparing a Roasted butternut squash with feta and pearl barley #salad like a famous chef made.

Roasted butternut squash with feta and pearl barley #salad

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

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

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

After readying the components, now you are good to make your tasty Roasted butternut squash with feta and pearl barley #salad by following the guidances 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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