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Butternut Squash and Barley Salad with Poached Egg

Butternut Squash and Barley Salad with Poached Egg

Yields1 Serving
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INGREDIENTS
1 cup barley, cooked as per package instructions
1 small butternut, peeled and roughly chopped
1 tsp NOMU Ground Cinnamon
1 pinch of NOMU Ground Nutmeg
1 tbsp NOMU Extra Virgin Olive Oil
½ cup fresh peas
½ cup micro herbs and vegetables
1 cup fresh extra fine green beans
3 cups kale
½ cup dried cranberries
4 eggs, poached
50g Pecorino cheese shavings
NOMU Black Pepper and Sea Salt to taste
DIRECTIONS

Preheat oven to 180° C.

Pour the barley into a medium sized pot and cover with water. Bring to a boil, and reduce temperature to let the barley simmer until cooked (30 – 45 minutes).

Spread the chopped butternut onto a baking tray and sprinkle the NOMU Ground Cinnamon, Ground Nutmeg, Sea Salt and Black Pepper over the pieces. Drizzle with NOMU Extra Virgin Olive Oil and roast until soft and set aside to cool slightly.

Combine the cooked barley, butternut, peas, green beans, micro herbs, kale and cranberries, top with the poached eggs and pecorino shavings, and serve with our simple lemon vinaigrette.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 1 cup barley, cooked as per package instructions
 1 small butternut, peeled and roughly chopped
 1 tsp NOMU Ground Cinnamon
 1 pinch of NOMU Ground Nutmeg
 1 tbsp NOMU Extra Virgin Olive Oil
 ½ cup fresh peas
 ½ cup micro herbs and vegetables
 1 cup fresh extra fine green beans
 3 cups kale
 ½ cup dried cranberries
 4 eggs, poached
 50g Pecorino cheese shavings
 NOMU Black Pepper and Sea Salt to taste

Directions

DIRECTIONS
1

Preheat oven to 180° C.

Pour the barley into a medium sized pot and cover with water. Bring to a boil, and reduce temperature to let the barley simmer until cooked (30 – 45 minutes).

Spread the chopped butternut onto a baking tray and sprinkle the NOMU Ground Cinnamon, Ground Nutmeg, Sea Salt and Black Pepper over the pieces. Drizzle with NOMU Extra Virgin Olive Oil and roast until soft and set aside to cool slightly.

Combine the cooked barley, butternut, peas, green beans, micro herbs, kale and cranberries, top with the poached eggs and pecorino shavings, and serve with our simple lemon vinaigrette.

Butternut Squash and Barley Salad with Poached Egg