Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 1 large butternut squash, deseeded, diced
- 250grams pearl barley
- 200grams kale, chopped
- 1 medium red onion, peeled, diced
- 100grams sundried tomatoes, drainedingredient tip
- 2tablespoons pumpkin seeds
- 30grams black olives, pitted, sliced
- 3tablespoons basil, fresh, chopped
- 5tablespoons balsamic vinegar, diced, deseeded
- 5tablespoons olive oil
Description
This hearty butternut squash, kale & pearl barley salad is perfect for batch cooking lunches for the week.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced. Place the diced butternut squash on a baking sheet, drizzle with olive oil and roast for 20 minutes.
Step 2 of 5
While the squash is in the oven, boil the barley in a pot of salted water for 25 minutes, drain and pour into a large bowl.
Step 3 of 5
Whisk together the balsamic vinegar and olive oil and pour over the cooked barley, mixing well.
Step 4 of 5
Sauté the kale, red onion, olives and sundried tomatoes with a drizzle of oil from the tomatoes for 2-3 minutes in a pan over a medium heat.
Step 5 of 5
Add the kale, olives, sundried tomatoes and roasted squash to the barley, top with basil and pumpkin seeds and serve.
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