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Nutrition: per serving

  • kcal479
  • fat22g
  • saturates7g
  • carbs57g
  • sugars12g
  • fibre3g
  • protein14g
  • salt0.7g
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Method

  • 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.

  • 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.

  • 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.

RECIPE TIPS
CHOOSE YOUR BLUE CHEESE

If you find blue cheeses a little overpowering, try using Wensleydale Blue. If you love a deeper tangy flavour, go for a Colston Bassett Stilton, Stichelton or Strathdon Blue.

Recipe from Good Food magazine, September 2013

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.7 out of 5.16 ratings

feemiddleton42796

question

Is this served warm or can you serve it cold

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This is served warm but could also be served cold. We hope this helps. Best wishes, BBC Good Food Team.

danm75

This is a tasty salad. I have tried it without the barley as I didn't have any and it still works. The maple walnuts are a must, they take it to another level.

melbez

A star rating of 5 out of 5.

I am so surprised this recipe doesn't have more ratings. It is absolutely delicious. I used feta cheese instead of blue cheese as one of my guests was pregnant and it still tasted very good. The walnut and seed mix is devine. I let my seeds sit in the sun for about an hour so they were crunchy…

felicityd avatar

felicityd

I'd definitely recommend using Colston Bassett blue cheese - delicious!

martin69

question

would this work with grilled halloumi,as im not keen on blue cheeses

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