Tuscan Pearl Barley Salad | With Roasted Pumpkin and Walnuts
(0)
45 min
Under an hour
Kifli Kukták
Gazdag és laktató toszkán ihletésű őszi saláta, amelyben az al dente főzött árpagyöngy és a karamellizált sült sütőtök találkozik a friss rukkola borsos ízével, a parmezán forgácsokkal és a pirított dióval.
Ingredients
Preparation method
Preparing the pumpkin and pearl barley
Preheat the oven to 200 °C. Peel and deseed the pumpkin, then cut it into 2 cm cubes. Toss with 1 tablespoon of extra virgin olive oil, a pinch of salt and pepper, then spread onto a baking sheet lined with baking paper. Roast for 25-30 minutes until browned on the outside and tender on the inside.
Rinse the pearl barley thoroughly under cold running water. Place in a saucepan with three times the amount of lightly salted water and bring to a boil. Cover and simmer over low heat for 25-30 minutes until al dente. Drain and let cool until lukewarm.
Toasting and dressing
Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant and golden brown. Remove from heat, let cool, then coarsely chop.
Chef's tip
You can also prepare the roasted pumpkin in advance: served lukewarm or at room temperature straight from the fridge, it complements the pearl barley wonderfully.
If you prefer an even creamier flavor, you can crumble a little soft goat cheese on top in addition to or instead of the Parmesan.
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