Warm pumpkin and wheat grain salad

Votes: 1

Photo of the dish: Antonis Achilleos

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 293, total fat 9 G., saturated fats 2 G., proteins 9 G., carbohydrates 47 G., fiber 10 G., cholesterol 6 mg, sodium 689 mg, sugar 4 G.

Warm pumpkin and wheat grain salad - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup wheat or pearl barley grains, soaked overnight
450 g of small-fruited tomatoes (such as Cherry, San Marzano)
2 cups diced acorn squash
1 tbsp olive or nut oil, plus more for greasing
3 tbsp. l. chopped parsley
3 tbsp grated Pecorino Romano cheese
Salt
1 bay leaf
A pinch of dried red pepper flakes pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place the pumpkin on a baking sheet greased with olive oil and toss with the tomatoes, season with a little salt. Bake in a preheated oven at 220°C (425°F) for 25 minutes until tender.
Meanwhile, pour the wheat grains into a saucepan with a thick bottom and add enough water so that the water level is 2.5 cm higher.

Then add 1/2 teaspoon of salt, a bay leaf, and a pinch of pepper flakes. Cover and bring to a boil, then reduce the heat, remove the lid, and simmer the wheat grains over medium heat for 15-20 minutes. Drain the water and remove the bay leaf.