I'm not much into beer. To be completely honest, I totally fail to understand how some people love beer. If not for the occasional Guinness Stout, I'd live happily without such thing... But I've recently found out that I LOVE barley. Since I tried it for the first time in Slovenia, and after my minestrone, I became quite fond of this grain. This salad is a breeze to make if you already cooked the barley - which can be done in larger amounts, and kept in the fridge - and roasted the pumpkin (with a drizzle of olive oil, and a bay leaf) - again very convenient to bake large quantities.
Spinach Barley Salad with Feta
Serves 2
1 cup barley, cooked
1 cup roasted pumpkin, cut into wedges
2 cups fresh spinach
1 Tbsp olive oil
pinch of nutmeg
1/2 cup feta cheese, crumbled
1 hard boiled egg, quartered
In a saucepan, heat the olive oil. Add the spinach. Sautée for 2-3 minutes, until soft. Stir in the freshly ground nutmeg. Season with a pinch of salt.
Dressing
2 Tbsp fresh lemon juice
pinch of salt
ground black pepper, to taste
3 tps extra-virgin olive oil
In a large serving bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil, beating until smooth. Add the barley and the remaining salad ingredients (except the egg), and toss to coat with the dressing. Add the egg, and extra pepper if necessary. Serve.
2 comments:
E eu que vinha à espera de um prato mesmo com cerveja. Quando vi o "titalo" meti na cabeça que tinhas feito um bolo de cerveja. Enfim... Em Itália também cheguei a comer centeio assim, ali por aquela zona são um bocado centeiomaníacos.
yuu looks delicious. I love barley too but i usually eat it in minestroni only. Nice recipe :)
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