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Barley And Butternut Squash Salad

This seasonal salad featuring vegan feta is utterly delicious, filling and flavoursome but also super simple

Ingredients

  • 1 butternut squash or small pumpkin – cut into small pieces and deseeded
  • 2 cups of pearl barley
  • 1 shallot finely sliced
  • 2 cloves of garlic – crushed
  • 750 ml of veggie stock
  • The seeds of 1 pomegranate
  • A generous handful of rocket
  • 2 tbsp of extra virgin olive oil
  • The juice of 1/2 lemon
  • Around 100g of feta style vegan cheese
  • Salt & pepper to taste

Instructions

  • 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 lemon juice.
  • Serve with an extra drizzle of olive oil and the crumbled vegan feta. 

Notes

This recipe was republished with permission from Happy Skin Kitchen. Find the original recipe here