Name: Pumpkin, Spinach and Grain Salad
Total time: 1 h 40 min
Yield: 4
Ingredients: 0.75 cup Pearl barley; 1.333 cups water; 1 teaspoon salt; 5 tablespoons lemon juice; freshly ground peppers; 2 teaspoons chopped thyme leaves; 4 tablespoons olive oil; 1 shallot (finely chopped); 8 cups Spinach; 2.5 cups Pumpkin flesh (diced); 0.333 cup Parmesan cheese (a piece)

Ingredients

for 4 servings

¾ cup

1.333 cups

1 teaspoon

5 tablespoons

freshly ground peppers

2 teaspoons

chopped thyme leaves

4 tablespoons

olive oil

shallot (finely chopped)

8 cups

Spinach

2 ½ cups

Pumpkin flesh (diced)

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.