Lovely lunch-time recipe for Roast Butternut and Barley Salad, topped with a homemade creamy pesto dressing

2 tablespoons olive oil
1 large butternut, skin on and cut into half moons
1-2 teaspoons sumac
500g (about 3 cups) Roma tomatoes, halved
½ teaspoon dried oregano
salt and freshly cracked black pepper
2 cups cooked barley
¼ cup toasted pumpkin seeds

¼ cup kefir milk, buttermilk or coconut milk
3 tablespoons celery leaf pesto ( or a good store-bought pesto)
2 tablespoons olive oil
1 tablespoon lemon juice
salt and black pepper, to taste

How to
Preheat the oven to 200º C. Line and grease two roasting trays. Spread the tomatoes onto one and the butternut on the other.

Drizzle with olive oil and season with salt and black pepper. Sprinkle the sumac over the butternut and the oregano over the tomatoes.

Roast for 45-55 minutes until caramelised and cooked through. The tomatoes will possibly take longer than the butternut.

To make the dressing, whisk all the ingredients together. Adjust seasoning if needed.

Pour half the dressing over the barley and toss to coat.

Top the barley with the warm roast vegetables and scatter over the pumpkin seeds.
Serve with remaining dressing on the side.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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