Pumpkin and squashes are gloriously in season right now and they are probably my favourite thing about the colder months. This barley & squash salad is utterly delicious, filling and flavoursome but also super simple. I love fuss free one pot/tray meal and this recipe is just that. I love adding some fresh rockets for that green goodness and to add a fresh and peppery flavour to the dish. The vegan feta is optional although I would totally recommend it if you can get your hands on some. It’s one of those salad that is still really delicious the next day so it’s great as part of a meal prep too!
Serves 3-4 people
1 butternut squash or small pumpkin – cut into small pieces and deseeded
2 cups of pear barley
1 shallot- finely sliced
2 cloves of garlic – crushed
750ml of veggie stock
The seeds of 1 pomegranate
A generous handful of rocket
2 tbsp of extra virgin olive oil
The juice off 1/2 lemon
Around 100gr of feta style vegan cheese ( I have used Sainsbury’s own brand
Salt & pepper top taste
Preheat the oven at 180 degrees Celsius.
Add the chopped butternut squash, shallot & garlic to a large tray. Drizzle 1 tbsp of olive oil. Add in the barley and cover with the veggie stock. Mix everything together. Cover with some foil and roast in the oven for 40 minutes. Remove the foil and cook for another 5-10 minutes until all the water has evaporated and the barley is soft. Remove from the oven and sprinkle over the pomegranate seeds, rocket and the lemon juice. Serve with an extra drizzle of olive oil and the crumbled vegan feta.