This is a great spring salad with lovely flavour combinations. Sweet butternut and salty feta make an obviously good team, and go well with green beans. Pearl barley and pine nuts give the salad a bit of texture. This salad is super easy to make, and goes well accompanied with roast sweet potato filled with cottage cheese.
Serves 4 as a side salad
- 500 g butternut, cut into cubes
- 400 green beans, trimmed
- 160 feta, cubed
- 1 cup pearl barley
- ½ lemon
- 8 cherry tomatoes, halved
- 1 T pine nuts
- vegetable stock powder/granules
Roast the butternut in a drizzle of olive oil and seasoning of salt and pepper at 180 C until it starts to go crispy and brown on the outside, and is soft and cooked on the inside. Put the feta and tomatoes in with the butternut and cook for a further 10 minutes.
Meanwhile, cook the pearl barley according to packet instructions, adding a few teaspoons of vegetable stock to the boiling water for flavour. Try not to stir the pearly barley too much, as it could end up a bit mushy.
Steam the green beans in a steamer or in a metal colander over a pot of boiling water until just cooked.
When the pearly barley is done, spread it out in a big flat dish. Layer the green beans over, and squeeze the lemon on top. Scatter the butternut, feta and tomatoes on top, and toss over the pine nuts.