The sweetness of butternut squash, dates and apricots blends beautifully with the aromatic spices, while the pearl barley adds a satisfying chew. Wrapped in crispy puff pastry and sprinkled with pistachios and icing sugar, this dish is a celebration of flavours and textures that’s sure to impress.
Ingredients:
- 100g pearl barley
- 1 butternut squash, (1.2kg)
- 2 red onions
- 2 cloves of garlic
- 2 red peppers
- 1 large bunch of fresh coriander, (60g)
- olive oil
- ½ tsp dried red chilli flakes
- 1 heaped teaspoon fennel seeds
- 1 heaped teaspoon cumin seeds
- 1 heaped teaspoon of ground coriander
- 100g mixed dates and dried apricots
- ½ a lemon
- 10 sheets puff pastry
- 1 tablespoon peeled pistachios
- powdered sugar, for dusting
Method of cooking:
Preheat the oven to 180°C (350°F).
Cook 100g of the pearl barley according to the packet instructions, then drain and set aside.
Peel, seed and chop the butternut squash into 2cm cubes and place on a baking tray.
Peel and quarter the red onion, peel and chop the garlic and deseed and chop the red pepper. Place them on the baking tray with the pumpkin.
Drizzle with olive oil and sprinkle with the dried red chilli flakes, fennel seeds, cumin and ground coriander. Toss to coat and roast for 45 minutes or until soft and caramelised.
Coarsely chop the dates and dried apricots and add to the roasted vegetables with the zest of half a lemon.
