Pearl barley with chanterelle and roasted pumpkin.
by a tale
A winter salad. Earthy and fresh. A balanced meal with all my favourites. Squashes may be sweet but their earthy side makes them highly compatible with mushrooms. And chanterelles which have a slightly fruity taste make an ideal match with the hokkaido pumpkin.
PEARL BARLEY WITH CHANTERELLE AND ROASTED PUMPKIN.
pumpkin, hokkaido – 1 small one
olive oil – 1 tablespoon
salt and pepper
rosemary – 1 handful
shallots, chopped – 2
pear barley – 150 g
spinach, fresh – 2 handful
chanterelle – 200 g
butter – 1 teaspoon
goats cream cheese – 100 g
Preheat the oven to 200 °C. Clean the pumpkin and remove the core. Slice it and put it on a baking tray. Drizzle with olive oil, salt, pepper and the rosemary. And bake for about 35 minutes.
Meanwhile heat a shallow pan, add olive oil and shallots. Cook till glassy, then add the pear barley and some water. Cook for about 25 minutes until tender.
Now wash some spinach, carefully to remove the sand.
Just before serving the salad, heat the chanterelles in some butter (gives you a way better taste than olive oil) in another pan. Stir gently until browned. Add the pearl barley and mix well.
Assemble the salad on plates and garnish with the goat cheese. Serve warm.