Easiest Way to Prepare Award-winning Roasted butternut squash with feta and pearl barley #salad

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Roasted butternut squash with feta and pearl barley #salad is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Roasted butternut squash with feta and pearl barley #salad is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have 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:

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

Steps to make Roasted butternut squash with feta and pearl barley #salad:

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.

So that’s going to wrap it up for this special food roasted butternut squash with feta and pearl barley #salad recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!