Rainbow salad

After all that rain, the sun has finally arrived and to celebrate we have created a fantastic rainbow salad. Beetroot is in season and works really well roasted with butternut squash. The spinach added at the end wilts under the heat of all the other ingredients. This salad is more than enough as a main meal but also works well as a side dish or cold as leftovers. Full of good things for little ones and big people alike and it looks beautiful.

For 2 adults and a little one, you will need:

  • 2 beetroot
  • 1 butternut squash
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 150 g green lentils
  • 50 g pearl barley
  • 100 g spinach
  • 1 handful pumpkin seeds lightly toasted in a dry pan
  • 1/2 a block of feta chopped
  • zest and juice of half a lemon
  • 1 small clove of garlic finely grated

Method:

Peel and chop the beets and squash into 2cm cubes.  Toss them in 1 tbsp olive oil and the balsamic vinegar and roast in the oven at 180C for about 40 mins.  While these are cooking, rinse the pearl barley and lentils in cold water, bring to the boil and then simmer for about 40 mins.  Drain and allow to cool slightly.

Add the remaining 3 tbsp olive oil, garlic and lemon (zest and juice) to the lentil / barley mixture.  Lay the spinach in a bowl and top with the lentil/barley mixture, beets, squash and sprinkle over the feta and pumpkin seeds

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