Logo
Allow cookies

Blue cheese, butternut & barley salad with maple walnuts

Ingredients

  1. Step 1 1 butternut squash , peeled and cut into large chunks, seeds reserved
  2. Step 2 2 red onions , each cut into quarters
  3. Step 3 3 garlic cloves , peeled and bashed
  4. Step 4 3 ½ tbsp extra-virgin olive oil
  5. Step 5 handful thyme sprigs , leaves stripped, plus extra to garnish
  6. Step 6 300g pearl barley
  7. Step 7 50g walnut , roughly chopped
  8. Step 8 1 ½ tbsp maple syrup
  9. Step 9 1 tsp brown sugar
  10. Step 10 ½ tsp chilli flakes
  11. Step 11 2 tsp balsamic vinegar
  12. Step 12 1 tsp Dijon mustard
  13. Step 13 100g baby spinach , shredded
  14. Step 14 140g blue cheese , thinly sliced
Blue cheese, butternut & barley salad with maple walnuts
Calories: 479 Carbohydrate: 57 g Protein: 14 g Fat: 22 g
Cook time: 55 minutes Prep time: 10 minutes Total time: 65 minutes Servings: 6

TAGS

Lunch Side Dish British Healthier grain James Martin Pearled barley salad Stilton Vegetarian

Directions

  1. Step 1 Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places - turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool.
  2. Step 2 Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning.
  3. Step 3 Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.