Warm Pearl Barley and Butternut Salad with Crumbly Goats Cheese

Warm Pearl Barley and Butternut squash Salad Recipe


  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6.
  2. Place the squash and the oil on a baking tray, mix together and season with salt and pepper. Place in the oven for 25-30 minutes until the squash begins to brown.
  3. Place the pearl barley in a pan of boiling water. Simmer for 25 minutes.
  4. Add the beans to the pearl barley 5 minutes before the end of it’s cooking time.
  5. Drain the beans and barley and return to the pan.
  6. To make the dressing, put the oil in a small saucepan, add the chilli and garlic and fry for 30 seconds. Add the vinegar and honey and heat through.
  7. Add the celery, onions, mint, parsley, dressing and squash to the pearl barley. Mix everything together.
  8. Divide onto the 2 plates and then dot pieces of the goats cheese evenly over the plates.


  • 1/2 butternut squash, peeled and cut into 2 cm chunks
  • 1 tablespoon olive oil
  • 1/2 mug/125g pearl barley
  • 100g green beans, trimmed and halved
  • 4 spring onions, chopped
  • 2 sticks celery, chopped
  • 1 tablespoon freshly chopped mint
  • 1 tablespoon freshly chopped parsley
  • 100g crumbly goats cheese
  • salt and pepper


  • 3 tablespoons olive oil
  • 1/2 fat red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon runny honey








prep time

30 Minutes

cook time



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