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🍽️ Barley Pumpkin Salad

286 kcal · 30 min · 4 servings

Ingredients

• 125 g Pearl barley
• 300 ml Water
• 1 tsp Salt
• 5 tbsp Lemon juice
• Pepper (from the mill)
• 2 tsp chopped thyme leaves
• 4 tbsp Olive oil
• 1 Shallot
• 400 g Spinach
• 400 g Pumpkin flesh
• 40 g Parmesan (block)

Instructions

1. 1. Place the pearl barley in a bowl and cover with cold water. Let the barley soak overnight.
2. 2. Drain the soaking water and rinse the barley briefly.
3. 3. Place the barley in a pot and cover with fresh water.
4. 4. Cook the barley until soft, which takes about one hour.
5. 5. Season the cooking water well with salt about 15 minutes before the cooking time is up.
6. 6. Drain the cooked barley in a colander.
7. 7. Rinse the barley under cold water to cool it down.
8. 8. Peel the shallot.
9. 9. Chop the shallot very finely.
10. 10. Wash the spinach thoroughly.
11. 11. Remove thick stems and wilted leaves from the spinach.
12. 12. Bring water to a boil and add some salt.
13. 13. Add the spinach to the boiling salted water.
14. 14. Let the spinach wilt briefly (this is called blanching).
15. 15. Drain the spinach.
16. 16. Shock the spinach with cold water to stop the cooking process.
17. 17. Let the spinach drain well.
18. 18. Squeeze the spinach firmly to remove excess liquid.
19. 19. Chop the squeezed spinach roughly.
20. 20. Peel the pumpkin and remove the inside.
21. 21. Cut the pumpkin into small cubes.
22. 22. Bring water to a boil and add some salt.
23. 23. Add the pumpkin cubes to the boiling salted water.
24. 24. Cook the pumpkin cubes for about 10 minutes.
25. 25. Drain the pumpkin.
26. 26. Let the pumpkin drain well.
27. 27. Take a pot and add one tablespoon of oil.
28. 28. Heat the oil in the pot.
29. 29. Add the chopped shallot to the hot oil.
30. 30. Sauté the shallot until translucent (until it is soft and see-through).
31. 31. Add the chopped spinach to the shallot.
32. 32. Sauté the spinach for 4 to 5 minutes.
33. 33. Squeeze a lemon and add the juice to the pan.
34. 34. Season the mixture with salt and pepper.
35. 35. Add thyme to the pan.
36. 36. Take the remaining oil.
37. 37. Squeeze more lemon and add the juice to a small bowl.
38. 38. Season the oil-lemon mixture with salt and pepper.
39. 39. Whisk the sauce well until it combines.
40. 40. Take the drained barley.
41. 41. Add the vegetables to the barley.
42. 42. Pour the salad dressing over the mixture.
43. 43. Mix everything well.
44. 44. Plate the salad.
45. 45. Grate parmesan over the finished salad.

Nutrition per serving

• kcal: 286
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 28 g