Friday 31 October 2014

Barley, Butternut, Leek and Hazelnut Salad

Delicious butternut dish

Serves 4

Barley and leeks are an integral part of traditional Irish cuisine. I love sweet and savoury leeks and I've rediscovered barley as a staple pantry pal. I've given them the wow factor with a really tasty dressing, toasty hazelnuts and roasted butternut squash.

This is a very robust salad or side dish that will travel well as a packed lunch for work and will keep fresh in the fridge for three days. Barley is an excellent source of slow release energy and colon cleansing fibre. Pot barley is the unrefined, healthier option whereas pearl barley has been polished, but is still highly nutritious.

Ingredients

* 250g pot or pearl barley

* 750ml water or stock

* 1/2 butternut squash or piece of pumpkin, peeled and diced

* 1/2 tsp cayenne pepper

* 3 large leeks, trimmed, sliced and washed

* 2tbls chopped parsley

* Olive oil

Dressing

* 1 thumb of ginger, grated

* 2tbls apple cider vinegar

* 2tbls soy sauce

* 1tsp wholegrain mustard

Irish Independent

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