Butternut and Barley Salad with Chevin
The idea here is to have a flavour explosion in every bite and with all the goodies in this salad, it’s a sure bet.
- Yields: 4-6 |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 2:0 hours
1 large butternut, peeled, deseeded and sliced thickly lengthwise (10-15 mm)
NoMU Extra Virgin Olive Oil
NoMU Provençal Rub
100 g Chevin goat’s cheese
small handful of pine nuts, toasted
small handful of pumpkin seeds, toasted
handful of rocket, chopped
1 C (250 ml) pearl barley, cooked according to package instructions
a drizzle of balsamic reduction
NoMU Sea Salt
NoMU Black Pepper
fresh wild rocket, for garnish
Start by par cooking the butternut in a large saucepan of boiling water over a medium heat. The trick is not to cook it too much, as it will become soft and will fall apart on the braai.
Once par cooked, drain the butternut and coat with olive oil and Provençal Rub. Using a flip grid, braai the butternut until cooked and nicely caramelised. Set aside and allow to cool. Once the butternut is cool, dice it into squares and set aside.
In a dry pan, toast the pine nuts and pumpkin seeds until they get a little colour.
Mix the cooked barley with the butternut cubes and top with slices of Chevin goat’s cheese. Sprinkle with the toasted pine nuts, seeds and rocket. Finish the salad with salt and black pepper and a generous drizzle of balsamic reduction.