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Squash & barley salad
This is one of those recipes where I see something on smitten kitchen and decide I'd rather like to make it - but that I can't be bothered to buy the ingredients I don't have, and in any case I should use up the bits and pieces that are already languishing in my fridge. So... this happened.
Ingredients
1/2 butternut squash, in chunks
1/2 fennel, in chunks
1/3 small jam jar pearl barley
olive oil
thyme
salt & pepper
couple of handfuls leaf spinach
walnuts
hard cheese
vegetable stock
Method
Roast squash & fennel in oil, with salt pepper & thyme, at ~180degC until done.
Meanwhile, cook pearl barley in water containing vegetable stock.
When the barley & veggies are done, remove both from heat; stir spinach into barley to wilt it, adding the veggies; and broken-up bits of walnut and cheese if desired.
Ta-da.
Ingredients
1/2 butternut squash, in chunks
1/2 fennel, in chunks
1/3 small jam jar pearl barley
olive oil
thyme
salt & pepper
couple of handfuls leaf spinach
walnuts
hard cheese
vegetable stock
Method
Roast squash & fennel in oil, with salt pepper & thyme, at ~180degC until done.
Meanwhile, cook pearl barley in water containing vegetable stock.
When the barley & veggies are done, remove both from heat; stir spinach into barley to wilt it, adding the veggies; and broken-up bits of walnut and cheese if desired.
Ta-da.