Good morning here we will give you a recipe roasted butternut squash with feta and pearl barley #salad which is delicious The way making it is very very easy. You just need to be careful to get results from roasted butternut squash with feta and pearl barley #salad which has aroma and taste that can evoke our tastes.

So that the result of roasted butternut squash with feta and pearl barley #salad, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare roasted butternut squash with feta and pearl barley #salad delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings used for make

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

While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Cook the pearl barley according to packet instructions, drain and rinse with cold water. Place all the dressing ingredients into a blender and blitz until smooth.

Instructions 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.
7. Done and ready to serve!

Add the pearl barley, cucumber, cherry tomatoes, feta, sun dried tomatoes and dressing to a bowl and toss together then serve. Equipment you need to make this recipe. While the tomatoes roast cook the barley according to packet instructions and leave to cool. Whisk together all of the dressing ingredients and set aside until ready to use. When the tomatoes are ready add them to the bowl with the barley and toss together.

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