Chewy barley with maple-less roasted squash, kale, feta and seeds of flavour

≈ $2.28/servingat the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• barley3/4 cup
• squashhalf a butternut
• kalehalf a bunch
• feta cheese3/4 cup, crumbled
• red onionhalf an onion
• olive oil3 tbsp
• apple cider vinegar4 tsp
• honey2 tsp
• peanuts3 tbsp, crushed

Method

1Simmer the barley

• •Rinse the barley.
• •Simmer it in plenty of salted water 25 to 30 minutes until chewy-tender.
• •Drain well.

2Roast the squash

• •Meanwhile, heat the oven to 425F.
• •Peel half of the butternut squash and cut it into 3/4 inch cubes.
• •Cut half of the red onion into wedges.
• •Toss both with 1 tbsp oil and a pinch of salt on a sheet pan.
• •Roast 22 to 25 minutes, turning once, until browned and tender.

3Massage the kale

• •Strip the kale, tear it small, and put it in a big bowl with a pinch of salt.
• •Massage it with your hands 1 minute until darker and silky.
• •Whisk the remaining olive oil, the apple cider vinegar and honey into a dressing.

4Assemble

• •Toss the warm barley and half the dressing through the kale.
• •Divide between two bowls and top with the roasted squash and onion.
• •Crumble the feta over top and finish with the crushed peanuts and remaining dressing.