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Butternut Squash and Barley Salad with Poached Egg

Butternut Squash and Barley Salad with Poached Egg

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INGREDIENTS
1 cup barley, cooked as per package instructions
1 small butternut, peeled and roughly chopped
½ cup petite peas, blanched
1 cup fine green beans, blanched
½ cup micro herbs
3 cups fresh kale leaves, roughly chopped
½ cup dried cranberries
4 large eggs, soft poached
50g Pecorino cheese shavings
NOMU Black Pepper and Sea Salt to taste
DIRECTIONS

Preheat oven to 180° C.

Pour the barley into a medium sized pot and cover with water. Bring to a boil and reduce temperature to let the barley simmer until cooked. (30 – 45 minutes). Drain and set aside to cool.

Spread the chopped butternut onto a baking tray and sprinkle the NOMU Ground Cinnamon, Ground Nutmeg, Sea Salt and Black Pepper over the pieces. Toss gently, drizzle with NOMU Extra Virgin Olive Oil and roast in the oven until soft. Set aside to cool slightly.

Combine the cooked barley, roasted butternut, petite peas, fine green beans, micro herbs, kale and cranberries in a large salad bowl or platter, top with the poached eggs and pecorino shavings, and season with NOMU Sea Salt and Black Pepper.

Serve with our simple lemon vinaigrette.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 1 cup barley, cooked as per package instructions
 1 small butternut, peeled and roughly chopped
 ½ cup petite peas, blanched
 1 cup fine green beans, blanched
 ½ cup micro herbs
 3 cups fresh kale leaves, roughly chopped
 ½ cup dried cranberries
 4 large eggs, soft poached
 50g Pecorino cheese shavings
 NOMU Black Pepper and Sea Salt to taste

Directions

DIRECTIONS
1

Preheat oven to 180° C.

Pour the barley into a medium sized pot and cover with water. Bring to a boil and reduce temperature to let the barley simmer until cooked. (30 – 45 minutes). Drain and set aside to cool.

Spread the chopped butternut onto a baking tray and sprinkle the NOMU Ground Cinnamon, Ground Nutmeg, Sea Salt and Black Pepper over the pieces. Toss gently, drizzle with NOMU Extra Virgin Olive Oil and roast in the oven until soft. Set aside to cool slightly.

Combine the cooked barley, roasted butternut, petite peas, fine green beans, micro herbs, kale and cranberries in a large salad bowl or platter, top with the poached eggs and pecorino shavings, and season with NOMU Sea Salt and Black Pepper.

Serve with our simple lemon vinaigrette.

Butternut Squash and Barley Salad with Poached Egg

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