- Preheat the oven to 180ºC fan oven/200ºC/gas 6.
- Place the squash and the oil on a baking tray, mix together and season with salt and pepper. Place in the oven for 25-30 minutes until the squash begins to brown.
- Place the pearl barley in a pan of boiling water. Simmer for 25 minutes.
- Add the beans to the pearl barley 5 minutes before the end of it’s cooking time.
- Drain the beans and barley and return to the pan.
- To make the dressing, put the oil in a small saucepan, add the chilli and garlic and fry for 30 seconds. Add the vinegar and honey and heat through.
- Add the celery, onions, mint, parsley, dressing and squash to the pearl barley. Mix everything together.
- Divide onto the 2 plates and then dot pieces of the goats cheese evenly over the plates.
Warm Pearl Barley and Butternut Salad with Crumbly Goats Cheese
method
Ingredients
- 1/2 butternut squash, peeled and cut into 2 cm chunks
- 1 tablespoon olive oil
- 1/2 mug/125g pearl barley
- 100g green beans, trimmed and halved
- 4 spring onions, chopped
- 2 sticks celery, chopped
- 1 tablespoon freshly chopped mint
- 1 tablespoon freshly chopped parsley
- 100g crumbly goats cheese
- salt and pepper
Dressing
- 3 tablespoons olive oil
- 1/2 fat red chilli, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon runny honey
Key
Cost
TBC
difficulty
**
prep time
30 Minutes
cook time
serves
2
