Warm maple and harissa roasted squash salad
Serves
4 People
Cooking Time
75 minutes
Season
Dietary
Here’s a great warm salad recipe for a super easy light dinner. You can use any type of squash in this recipe, but Crown prince squash or butternut work great here. The Harissa paste in this recipe was medium spiced, but some can be really spicy, so if yours is just put a bit less in. The maple syrup and harissa marinade for the squash really brings out the sweet flavour of the squash and adding salty cheese at the end makes this a really delicious salad. A healthy grain like pearl barley makes this a complete meal. Serve with some Barcombe Salad leaves or watercress on the side.
Ingredients
750g Squash (Such as Crown Prince or Butternut)
6 tbsp Maple Syrup
2 tbsp Harissa Paste
2 tbsp Olive Oil
Salt
For the Pearl Barley
300g Pearly Barley (Soaked overnight)
Olive Oil
Lemon
Salt and Pepper
To serve
Vegetarian - Feta Cheese or Grilled Halloumi
Vegan - Baked crispy tofu.
Method
Step 1.
Pre heat your oven to 200c. Peel and de seed your squash and chop into large slices. In a large mixing bowl add the maple syrup, harissa paste, olive oil and a pinch of salt. Mix well. Add the squash to the bowl and mix until the squash is well covered. Place on a baking tray and place in the oven (will take 35-40 mins to roast).
Step 2.
Place your pearly barley in a large pan and cover with enough water to boil. Bring to the boil and simmer for 20-25 mins until tender. Drain and allow to cool slightly until just warm.
Step 3.
Dress your pearl barley by adding the zest and juice of a lemon, a good glug of olive oil and a good pinch of salt and pepper. Taste and adjust seasoning to suit your palette.
Step 4.
After around 40 mins your squash should be well roasted and soft. Remove from the oven.
Step 5.
Assemble the salad with the dressed pearl barley on the bottom, squash on top and a scattering of feta cheese to finish.
Recipe by Martin Hill
© 2025 - Demo Organics
Powered by
