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Butternut Squash, Feta and Pearl Barley salad<

Butternut Squash, Feta and Pearl Barley salad

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1. Heat oven to 180°C or in a fan oven 160°C, or gas mark 4
2. Place squash on a baking tray, drizzle with oil and season. Bake for 20 mins, turning regularly. Set aside to cool.
3. Rinse Pearl Barley, cook in boiling water for 20-25 mins until tender.
4. Cook beans in a separate pan, don't let them go too soft.

To make the dressing
1. Warm Oil in a pan, add garlic and brown.
2. Cool slightly and add red wine vinegar, honey and season.
3.Whisk until combined. (beware, oil may spit)

To finish
Drain Barley, Beans and place in large bowl.
Add onion, celery and squash.
Pour dressing over mixture.
Crumble feta and gently mix in.

1 user comment(s)

Submitted by Phobia @ 8:24pm Tuesday June 02, 2009
You can substitute the Pearl Barley with Quinoa and potentially to add slices of avocado. Delish' either way !
1 Large Butternut Squash, peel and deseed (1-2cm cubes)
2 tbs Olive Oil
250g Pearl Barley
200g Green Beans, chopped 2cm long
1 medium red onion, chopped
3 stalks celery, chopped
200g feta

Dressing, you might want to double this for extra zing
8 tablespoons extra virgin olive oil
1 clove garlic
6 tablespoons red wine vinegar
1 tablespoons runny honey

Baking Tray
2 Saucepans
Small frying pan
Mixing Bowl
Serving Bowl
Recommended Wine:
Rosé : Pinot Grigio Rosé