BUTTERNUT AND BARLEY SALAD WITH CHEVIN

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Servings: 4-6

Ingredients

1 large butternut, peeled, deseeded, and sliced thickly lengthwise (10-15 mm)
NOMU Extra Virgin Olive Oil
NOMU Provençal Rub
100 g Chevin goat’s cheese
1/4 cup pine nuts, toasted
1/4 cup of pumpkin seeds, toasted
1/2 of wild rocket, chopped
250ml pearl barley, cooked according to package instructions
A drizzle of balsamic reduction
NOMU Sea Salt
NOMU Black Pepper

Directions

Start by par cooking the butternut in a large saucepan of boiling water over medium heat. The trick is not to cook it too much, as it will become soft and will fall apart on the braai.

Drain the butternut and coat with NOMU Extra Virgin Olive Oil and NOMU Provençal Rub. Using a flip grid and braai the butternut until cooked and nicely caramelized. Set aside and allow to cool. Once the butternut is cool, dice it into squares and set it aside.

In a dry pan, toast the pine nuts and pumpkin seeds until they look lightly roasted.

Cook the Barley in a pot of water (follow cooking instructions on package).

Mix the cooked barley with the butternut cubes and top with slices of Chevin goat’s cheese. Sprinkle with the toasted pine nuts, seeds, and rocket.

Finish the salad with NOMU Sea Salt and NOMU Black Pepper to taste and a generous drizzle of balsamic reduction.

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