Colourful, healthy and fun! This barley dish is pretty to look at and combines delicious autumn ingredients such as squash, purple cauliflowers (or white if you can't find them), green peas, chestnuts and pearl barley. Serve hot as a soup or cold as a salad.
300g pearl barley
extra virgin olive oil, as needed
salt, as needed
600g purple (or white) cauliflower
400g winter squash
200g fresh green peas
minced garlic, to taste
1/2 teaspoon anchovy paste
6 whole chestnuts, boiled, peeled and diced
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Directions Preparation:20min › Cook:40min › Extra time:30min › Ready in:1hour30min
Wash and rinse the barley and soak in a large saucepan of cold water for 30 minutes.
Transfer the saucepan to the stove, bring to the boil and then cook the barley in water for 30 to 40 minutes. Drain and transfer the barley to a serving dish. Add some extra virgin olive oil and 2 pinches of salt.
Wash the cauliflower and cut in florets. Peel and cut the squash in 1/2cm thick slices. Steam cauliflowers and squash in a steamer or boil in salted water for 10 to 15 minutes. Drain.
Cook the green peas in salted boiling water for 10 minutes then drain.
In a large frying pan or a wok, add 1 tablespoon olive oil, butter, dried garlic and anchovy paste. Cook on low heat, stirring often until the paste is melted.
Stir into the pan the green peas and cauliflowers, then the squash as last ingredient. Cook on low heat for 3 to 4 minutes, stirring often. Add the chestnuts and cooked barley. Stir all together a few minutes, turn off the heat and serve.
Winter squash if not available can be substituted for a range of pumpkins like butternut pumpkin.