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Pumpkin, Spinach and Grain Salad

Recipe author: EAT SMARTER
Pumpkin, Spinach and Grain Salad
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384
calories
Calories
40 min.
Preparation
1 hr 40 min.
Ready in
easy
Difficulty

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.