Barley salad with sumac and roast butternut

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February 6, 2019
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Barley salad with sumac and roast butternut

Barley salad with sumac and roast butternut

 

Another fabulous dish from my favorite website www.bibbyskitchenat36.com:

Serves: 4
Barley salad with sumac roast butternut
  • 2 tablespoons olive oil
  • 1 large butternut, skin on and cut into half moons
  • 1-2 teaspoons sumac
  • 500g (about 3 cups) Roma tomatoes, halved
  • 1/2 teaspoon dried oregano
  • salt and freshly cracked black pepper
  • 2 cups cooked barley
  • 1/4 cup toasted pumpkin seeds

Dressing

  • 1/4 cup coconut milk
  • 3 tablespoons celery leaf pesto ( or a good store-bought pesto)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and black pepper, to taste
  1. Preheat the oven to 200º C. Line and grease two roasting trays. Spread the tomatoes onto one and the butternut on the other.
  2. Drizzle with olive oil and season with salt and black pepper. Sprinkle the sumac over the butternut and the oregano over the tomatoes.
  3. Roast for 45-55 minutes until caramelised and cooked through. The tomatoes will possibly take longer than the butternut.
  4. To make the dressing, whisk all the ingredients together. Adjust seasoning if needed.
  5. Pour half the dressing over the barley and toss to coat.
  6. Top the barley with the warm roast vegetables and scatter over the pumpkin seeds.
  7. Serve with remaining dressing on the side.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.