Recipe

Honey and Za'atar Roasted Squash Salad

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Honey and Zaatar Roasted Squash Salad

A zingy za'atar and honey-dressed butternut salad served on barley with black sesame seeds and creamy chevin.




Ingredients to serve 2

  • 100g x Barley
  • 400g x Butternut Chunks
  • 40g x Pumpkin Seeds
  • ½ x Lemons - zested and halved for juicing
  • 30ml x Honey
  • 5g x Coriander - chopped
  • 25g x Baby Spinach - long or thick stems removed
  • 1 log x Goats Cheese - gently crumbled
  • Olive oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 200g x Barley
  • 800g x Butternut Chunks
  • 80g x Pumpkin Seeds
  • 1 x Lemons - zested and halved for juicing
  • 60ml x Honey
  • 10g x Coriander - chopped
  • 50g x Baby Spinach - long or thick stems removed
  • 2 logs x Goats Cheese - gently crumbled
  • Olive oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands and lemon well. Rinse your coriander and your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Adding the spice to your butternut halfway through ensures it doesn't singe or burn which will leave a bitter taste.

Step 1 - Pearl Barley and Roasted Za'atar Butternut

Cook the barley in a medium saucepan of water for 25-30 minutes until tender. Drain through a colander and reserve for later. While the barley is on the go, toss the butternut chunks in a large mixing bowl along with salt, pepper, and olive oil. Scatter onto an oven tray (foiling your oven tray prevents a tedious clean) and pop into the oven for 15 minutes, remove after 15 minutes and sprinkle over your pumpkin seeds and DD Spice Mix. Continue roasting for 12-15 minutes until your butternut is lightly browned and tender.

Step 2 - Honey and Lemon Dressing

Whisk together the lemon zest, lemon juice, and honey. Now mix in double the volume in olive oil and whisk until a dressing forms. Season to taste with salt and pepper and mix through your chopped coriander.

TO SERVE

Once the barley is done, season it with a little olive oil, salt, and pepper then divide amongst your servings. Toss the butternut along with your picked baby spinach, dress with the honey and lemon dressing then place it atop the barley finishing off with the crumbled goat's cheese.