Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
IMG_7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
Butternut squash and barley salad
Butternut squash and barley salad with poached egg
NoMU-IMG_8317
Simple lemon vinaigrette
IMG_6334
Pear & maple syrup tea cakes
Blueberry galette-6685
Summer blueberry galette
Nut & seed oatmeal bars - 0026
Spiced Nut & Seed Oatmeal Bars
IMG_6349
Whipped cream cheese frosting
Butternut squash and barley salad with poached egg

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 NOMU 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 NOMU 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.

You may also like

/5
/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum