Squash, Barley & Lentil Salad

PREP 10 MIN
COOK  25 MIN

EF

NF

V

Number of servings
2
Ingredients

150g butternut squash cut into wedges

1 tsp olive oil

14 cup (50g) pearl barley (or quinoa if gluten-free) (or quinoa if gluten-free) rinsed

12 can of lentils (14 oz can) drained & rinsed

2 cups (60g) arugula

2 scallions thinly sliced

40g feta crumbled

12 tbs pumpkin seeds (pepitas)

salt & pepper, to taste

Dressing

1 tsp olive oil

2 tsp balsamic vinegar

12 tsp wholegrain mustard

12 garlic clove finely minced

Methodbased on 2 servings
1

Preheat oven to 355°F and line a baking sheet with baking paper.

2

Place the pumpkin on the baking sheet and rub with olive oil. Season with salt and pepper and roast for 20 minutes until golden and tender.

3

Meanwhile, cook the pearl barley in a saucepan of salted boiling water for 25 minutes until tender. Drain.

4

Whisk together all the ingredients for the dressing and season with salt and pepper. Place pumpkin wedges on plates, and scatter over pearl barley, lentils, arugula and scallions.

5

Top with feta and pepitas to serve.

Nutritional Informationper serving

Energy (kJ)

1391 kJ / 332 cals

Protein

14.7 g

Fat

12.3 g

Sat. Fat

4.2 g

Carbs

35.3 g

Sugar

6.9 g

Fiber

9.6 g

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