Warm barley with roast pumpkin & feta

Warm barley with roast pumpkin & feta

From
Grains
Serves
6
Prep
15 mins
Cooking time
30 mins
Photographer
Deidre Rooney

If feta cheese seems slightly summery for this good autumnal dish, add shaved gruyère or crumbled gorgonzola instead. If you do, change the herb to parsley. You could also add toasted hazelnuts and dress with nut oil rather than olive oil.

From the grocer

Ingredients

Quantity Ingredient
60ml olive oil
salt and freshly ground black pepper
150g pearl barley
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon pumpkin seeds, lightly toasted
100g crumbled feta cheese

From the greengrocer

Quantity Ingredient
750g pumpkin or butternut pumpkin, peeled, seeded and cut into chunks
2 garlic cloves, finely sliced
3 tablespoons roughly chopped coriander leaves

Method

  1. Preheat the oven to 200°C. Scatter the pumpkin in a roasting tin, add 2 tablespoons of the olive oil and season with salt and pepper. Toss together with your hands to make sure each piece is coated in oil. Roast for 20–30 minutes. The pumpkin should be completely tender and a little singed in places.
  2. About 10 minutes before the end of cooking, take the roasting tin out of the oven, scatter the garlic over the pumpkin, add the rest of the olive oil and return to the oven.
  3. While the pumpkin is cooking, put the barley into a saucepan and cover with plenty of cold water. Bring to the boil, reduce the heat and cook until tender, about 30 minutes.
  4. Drain, rinse with boiling water, shake dry and immediately mix with the extra-virgin olive oil, vinegar and seasoning. Stir in the coriander and pumpkin seeds and gently fork through the pumpkin and the feta. This is best served warm or at room temperature.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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