The Little Milk Journal

The Little Milk Company Blue Cheese, Butternut & Barley Salad with Maple Walnuts

Ingredients

• 1 butternut squash, peeled and cut into large chunks, seeds reserved
• 2 red onions, each cut into quarters
• 3 garlic cloves, peeled and bashed
• 3 ½ tbsp. extra-virgin olive oil
• Handful of thyme sprigs, leave stripped, plus extra to garnish
• 300g pearl barley
• 50g walnuts
• 1 ½  tbsp. of maple syrup
• 1 tsp of brown sugar
• ½ tsp of chilli flakes
• 2 tsp of balsamic vinegar
• 1 tsp Dijon mustard
• 100g baby spinach, shredded
• 140g of The Little Milk Company Blue Cheese, thinly sliced.

Method

1. Heat oven to 200C/180C fan/gas 6.
2. Toss the squash, onions and garlic with 2 tbsp. of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places – turning halfway through cooking and adding the thyme leaves.
3. Remove from the oven and allow to cool, discarding the garlic.
4. Cook the barley, following pack instructions, until al dente. Drain and cool.
5. Meanwhile, rinse the squash seeds, removing any flesh and dry thoroughly.
6. Place the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp. of olive oil, the maple syrup, the brown sugar, the chilli flakes and some salt to the walnuts and squash seed mixture. Leave to bubble for a few minutes and until the sugar has caramelised.
7. Tip onto a tray and allow to cool. Once cooled bash the mixture into pieces.
8. Make a dressing by mixing the balsamic vinegar, the Dijon mustard, the remaining oil and some seasoning.
9. Toss the squash and onions through the barley, followed by the spinach and the dressing.
10. Scatter over The Little Milk Company Blue Cheese, the walnuts and some of the extra thyme sprigs to serve.

            Enjoy!