Warm pumpkin and wheat salad – detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 293, total fat 9 g., saturated fat 2 g., proteins 9 g., carbohydrates 47 g., fiber 10 g., cholesterol 6 mg., sodium 689 mg., sugar 4 g. 
Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. wheat or pearl barley grains, soak overnight
- 450 gr small tomatoes (such as cherry, San Marzano)
- 2 tbsp. diced acorn pumpkin
- 1 tbsp. l olive or peanut butter, and a little more for lubrication
- 3 tbsp. l chopped parsley
- 3 tbsp. l grated cheese pecorino romano
- Salt
- 1 bay leaf
- A pinch of dried red pepper flakes
Recipes with similar ingredients: whole wheat, cereal pearl barley, tomatoes, cherry tomatoes, grape tomatoes, pumpkin, pumpkin acorn, cheese, pecorino romano cheese, bay leaf, parsley, pepper red cereal
Recipe preparation:
- Put the pumpkin on a greased baking sheet with olive oil and mix with tomatoes, a little salt. Put in preheat oven to 220 ° C, bake until soft within 25 minutes
- Meanwhile, pour wheat grains into a pan with a thick bottom, pour enough water so that the water level exceeded 2.5 cm. Then add 1/2 tsp. salt, bay leaf, throw a pinch of pepper flakes. Cover and bring to boil, then turn down the heat, remove the lid and cook the wheat grains over medium heat 15 – 20 min. Drain the water, remove the bay leaf.
- Add wheat grains to pumpkin and tomatoes, season with olive butter, add parsley and grated pecorino romano cheese. Season with salt and pepper.
