Recipe

Feta, Barley & Butternut

Every Week We Deliver Everything You Need To Cook Amazing Meals

Feta, Barley & Butternut

Cinnamon flavoured roasted butternut served with barley, apricots, fresh mint and feta. Topped with toasted sunflower seeds.




Ingredients to serve 2

  • ½ x butternut
  • ½ tsp x cinnamon
  • ¼ tsp x cayenne pepper
  • ¾ cup x barley
  • ½ tsp x apple cider vinegar
  • ½ tsp x Dijon mustard
  • ½ sachet x honey
  • ½ tbsp x olive oil for the vinaigrette (from your pantry)
  • 5g x mint – tear leaves
  • 100g x feta – crumble
  • 50g x dried apricots – dice (5mm)
  • 2 tbsp x sunflower seeds
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 1 x butternut
  • 1 tsp x cinnamon
  • ½ tsp x cayenne pepper
  • 1½ cups x barley
  • 1 tsp x apple cider vinegar
  • 1 tsp x Dijon mustard
  • 1 sachet x honey
  • 1 tbsp x olive oil for the vinaigrette (from your pantry)
  • 10g x mint – tear leaves
  • 200g x feta – crumble
  • 100g x dried apricots – dice (5mm)
  • 4 tbsp x sunflower seeds
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Barley: Bring a large saucepan of salted water to the boil. Add the barley and cook for 25 to 30 minutes until cooked but with a slight bite. Drain in a colander, set aside and keep warm.

Step 3

Butternut: We’re cooking this with the skin on – it will get tasty and tender when you roast it. Cube the butternut (1cm). This is how: cut the end off the “neck” (narrow end) of the butternut. Then cut it crossways into 1cm thick slices until you reach the seeds in the rounded end. Place the rounded end on the cut side and cut a slice off each side around the seeds. Then dice the slices into 1cm cubes. (See “How to cut a Butternut” video on Daily Dish YouTube channel: Quick Tips Playlist). Line a baking sheet with tin foil. Lay the diced butternut on the baking sheet. Scatter with cinnamon, cayenne pepper, salt and pepper. Drizzle with a little olive oil. Roast in the oven for 25 minutes until soft and slightly golden.

Step 4

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned - about 2 minutes Keep shaking the pan so they don’t burn.

Step 5

Vinaigrette: Mix these ingredients in a small bowl – Dijon mustard, apple cider vinegar, honey, olive oil (see quantity in ingredients above), salt and pepper. Mix well.

Step 6

To serve, mix the barley and butternut together. Drizzle with vinaigrette. Season with salt and pepper to taste. Add the feta, apricots and mint. Top with the toasted sunflower seeds.