Warm Salad of roast squash, barley, fried mushrooms and blue cheese

Posted by David Rippington on

Warm Salad of roast squash, barley, fried mushrooms and blue cheese - Gill Meller

Allergens: Dairy

For downloadable cooking instructions click here!

Serves 2 as a delicious main course salad or great for sharing with friends at a BBQ

There are all sorts of squash you can use in this salad, each with it’s own particular flavour and texture. I like crown prince, but the popular butternut, is just as good. Squash seems to have a natural affinity with mushrooms and I often pair them together in different ways but if I had to choose one favourite it would be this warm salad into which I also add the grain pearled Barley I love its nutty bite, but you could use spelt in stead

Ingredients:

Butternut squash, sage leaves, garlic, Olive oil, butter, chestnut mushrooms, pearled barley, wild rocket, soft blue cheese, salad dressing

Method:

  1. Soak the barley for an hour in cold water then drain and place into a pan. Cover with fresh water and bring to a simmer. Cook for 25 – 35 minutes before draining and setting aside.

  2. Peel a large squash, such as Butternut or Crown Prince. Cut into 1 inch chunks, and place in a roasting tin along with the bruised sage leaves, the garlic, peeled and thickly sliced, 2 Tbls of olive oil and a generous seasoning of salt and pepper. Roast the squash in a pre-heated oven, set at 200 degrees, for 45 mins or until soft and coloured round the edges.

  3. Turn the barley through the roast squash and set aside.

  4. Add 1 Tbls of olive oil along with the butter to a frying pan set over a medium heat, throw in the mushrooms that have been trimmed and cleaned and sliced, season them lightly with salt and pepper, fry for 4-5 mins or until cooked through.

  5. In a large mixing bowl combine the cooked squash and barley, mushrooms, rocket and cheese. Lightly dress with the vinaigrette. Toss this all together and divide between the plates.


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