Pumpkin, spinach and grain salad 

Pumpkin, spinach and grain salad
384 kcal


Preparation:40 min
Ready in:100 min
1 serving contains (Percentage of daily recommendation)
Calories384 kcal(19%)
Protein25 g(50%)
Fat20 g(25%)
Carbohydrates39 g(15%)
Added Sugar0 g(0%)
Roughage17 g(57%)

Recipe Development: EAT SMARTER


For servings

¾ cupsPearl barley
1 ⅓ cupswater
1 teaspoonsalt
5 tablespoonslemon juice
freshly ground peppers
2 teaspoonschopped thyme leaves
4 tablespoonsolive oil
1shallots finely chopped
8 cupsSpinach
2 ½ cupsPumpkin flesh diced
⅓ cupsParmesan cheese a piece


1 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
2 in cold water.
3 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.
4 Cook the pumpkin in boiling, salted water for about 10 minutes. Drain thoroughly.
5 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.
6 Mix the rest of the oil and lemon juice with salt and pepper.
7 Mix the drained barley with the vegetables and salad dressing. Serve the vegetable salad with freshly shaved Parmesan.


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