Vegetarian Christmas starter recipe for 6 people, takes only 45 mins; recipe has butternut squash, red onion, garlic clove, extra-virgin olive oil, thyme sprig, pearl barley, walnut, maple syrup, brown sugar, chilli flakes, balsamic vinegar, dijon mustard, baby spinach and blue cheese.
Blue cheese, butternut & barley salad with maple walnuts
Course: Vegetarian Christmas starter
Servings
6
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 3 garlic cloves, peeled and bashed
- Extra Virgin Olive Oil: 3 1/2 tbsp extra-virgin olive oil
- Red Onion: 2 red onions, each cut into quarters
- Chilli Flakes: 1/2 tsp chilli flakes
- Brown Sugar: 1 tsp brown sugar
- Butternut Squash: 1 butternut squash, peeled and cut into large chunks, seeds reserved
- Balsamic Vinegar: 2 tsp balsamic vinegar
- Dijon Mustard: 1 tsp Dijon mustard
- Baby Spinach: 100g baby spinach, shredded
- Maple Syrup: 1 1/2 tbsp maple syrup
- Walnut: 50g walnut, roughly chopped
- Thyme Sprig: handful thyme sprigs, leaves stripped, plus extra to garnish
- Blue Cheese: 140g blue cheese, thinly sliced
- Pearl Barley: 300g pearl barley
Directions
- Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places - turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool.
- Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add 1/2 tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning.
- Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.
