Butternut squash and barley salad with poached egg
Ingredients
1 cup barley, cooked as per package instructions
1 small butternut, peeled and roughly chopped
1 tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
NOMU Black Pepper and Sea Salt, to taste
1 tbsp Extra Virgin Olive Oil
1 cup fresh extra fine green beans, cut in half
3 cups shredded kale
½ cup fresh peas
½ cup micro herbs or rocket
½ cup dried cranberries
4 eggs, softly poached
50g Pecorino cheese shavings
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).
Spread the chopped butternut onto a baking tray and toss with Cinnamon, Ground Nutmeg, Sea Salt and Black Pepper. Drizzle with the Olive Oil and roast until soft. Set aside to cool slightly.
Glaze a large frying pan with some Olive Oil and saute the beans for a few minutes until softened but still with a bite. Add the kale and peas and saute for another minute until warmed through, then remove from the heat and season to taste.
Combine the cooked barley, roasted butternut, sauteed bean mixture, micro herbs and cranberries. Top with the poached eggs and pecorino shavings.
Tip: This salad is delicious served with our simple lemon vinaigrette.
Ingredients
1 cup barley, cooked as per package instructions
1 small butternut, peeled and roughly chopped
1 tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
NOMU Black Pepper and Sea Salt, to taste
1 tbsp Extra Virgin Olive Oil
1 cup fresh extra fine green beans, cut in half
3 cups shredded kale
½ cup fresh peas
½ cup micro herbs or rocket
½ cup dried cranberries
4 eggs, softly poached
50g Pecorino cheese shavings
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).
Spread the chopped butternut onto a baking tray and toss with Cinnamon, Ground Nutmeg, Sea Salt and Black Pepper. Drizzle with the Olive Oil and roast until soft. Set aside to cool slightly.
Glaze a large frying pan with some Olive Oil and saute the beans for a few minutes until softened but still with a bite. Add the kale and peas and saute for another minute until warmed through, then remove from the heat and season to taste.
Combine the cooked barley, roasted butternut, sauteed bean mixture, micro herbs and cranberries. Top with the poached eggs and pecorino shavings.
Tip: This salad is delicious served with our simple lemon vinaigrette.
Ingredients
1 cup barley, cooked as per package instructions
1 small butternut, peeled and roughly chopped
1 tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
NOMU Black Pepper and Sea Salt, to taste
1 tbsp Extra Virgin Olive Oil
1 cup fresh extra fine green beans, cut in half
3 cups shredded kale
½ cup fresh peas
½ cup micro herbs or rocket
½ cup dried cranberries
4 eggs, softly poached
50g Pecorino cheese shavings
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).
Spread the chopped butternut onto a baking tray and toss with Cinnamon, Ground Nutmeg, Sea Salt and Black Pepper. Drizzle with the Olive Oil and roast until soft. Set aside to cool slightly.
Glaze a large frying pan with some Olive Oil and saute the beans for a few minutes until softened but still with a bite. Add the kale and peas and saute for another minute until warmed through, then remove from the heat and season to taste.
Combine the cooked barley, roasted butternut, sauteed bean mixture, micro herbs and cranberries. Top with the poached eggs and pecorino shavings.
Tip: This salad is delicious served with our simple lemon vinaigrette.
Ingredients
1 cup barley, cooked as per package instructions
1 small butternut, peeled and roughly chopped
1 tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
NOMU Black Pepper and Sea Salt, to taste
1 tbsp Extra Virgin Olive Oil
1 cup fresh extra fine green beans, cut in half
3 cups shredded kale
½ cup fresh peas
½ cup micro herbs or rocket
½ cup dried cranberries
4 eggs, softly poached
50g Pecorino cheese shavings
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).
Spread the chopped butternut onto a baking tray and toss with Cinnamon, Ground Nutmeg, Sea Salt and Black Pepper. Drizzle with the Olive Oil and roast until soft. Set aside to cool slightly.
Glaze a large frying pan with some Olive Oil and saute the beans for a few minutes until softened but still with a bite. Add the kale and peas and saute for another minute until warmed through, then remove from the heat and season to taste.
Combine the cooked barley, roasted butternut, sauteed bean mixture, micro herbs and cranberries. Top with the poached eggs and pecorino shavings.
Tip: This salad is delicious served with our simple lemon vinaigrette.
