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Pumpkin, Spinach and Grain Salad

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Pumpkin, Spinach and Grain Salad
384
calories
Calories
0
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easy
Difficulty
40 min.
Preparation
 • Ready in 1 hr 40 min.
Ready in
Nutritions
Fat19.92 g
Saturated Fat Acids4.3 g
Protein25.15 g
Roughage16.58 g
Sugar added0 g
Calorie384
1 serving contains
Calories384
Protein/g25.15
Fat/g19.92
Saturated fatty acids/g4.3
Carbohydrates/g38.6
Added sugar/g0
Roughage/g16.58
Cholesterol/mg8.04
Vitamin A/mg7,020.85
Vitamin D/μg0.06
Vitamin E/mg14.6
Vitamin B₁/mg0.6
Vitamin B₂/mg1.42
Niacin/mg11.65
Vitamin B₆/mg1.42
Folate/μg1,337.37
Pantothenic acid/mg0.76
Biotin/μg0.89
Vitamin B₁₂/μg0.14
Vitamin C/mg205.1
Potassium/mg4,108.54
Calcium/mg836.9
Magnesium/mg559.55
Iron/mg19.6
Iodine/μg13.6
Zinc/mg4.43

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
¾ cup
1.333 cups
1 teaspoon
5 tablespoons
freshly ground peppers
2 teaspoons
chopped thyme leaves
4 tablespoons
1
shallot (finely chopped)
8 cups
2 ½ cups
0.333 cup
Parmesan cheese (a piece)
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Preparation steps

Step 1/7
Soak the pearl barley in cold water overnight, then drain, put into a pan, cover with water and cook for about 1 hour until soft (season well with salt 15 minutes before the end). Strain through a sieve and rinse
Step 2/7
in cold water.
Step 3/7
Wash and sort the spinach and cook in a little boiling, salted water until wilted. Then drain, refresh in cold water and drain thoroughly. Squeeze out the spinach and chop roughly.
Step 4/7
Cook the pumpkin in boiling, salted water for about 10 minutes. Drain thoroughly.
Step 5/7
Heat 1 tbsp oil in a pan and sweat the shallot until translucent. Add the spinach and cook gently for 4 - 5 minutes. Season with 1 tbsp lemon juice, salt and pepper and add the thyme.
Step 6/7
Mix the rest of the oil and lemon juice with salt and pepper.
Step 7/7
Mix the drained barley with the vegetables and salad dressing. Serve the vegetable salad with freshly shaved Parmesan.

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