I love salads all year round. This is a semi warm salad, but certainly great any time of year. Less summery than most and better served warm. There is something very comforting about brown butter, and as for flavour! WOW.
I love browned butter and use it in loads of things, but never in a salad until now, (see the video for hints and tips). It adds a load of flavour without adding any other ingredient. Clever!
I hope you take the time to put this onto your menu! If you are not an Insider yet, that is a feature of the IC that we just love. You can save any recipes to any menu, print out a menu and a shopping list. AMAZING...it's time to join us! See you in there!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams barley, rinsed
- water for steaming
- 2 Teaspoons Apple Cider Vinegar
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1/3 Cup Raisins
- 120 Grams Butter cubed BUY
- 2 Teaspoons curry powder
- 1/2 large Jap pumpkin, peeled, seeded and sliced into wedges
- 2 Shallot peeled and sliced into wedges
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- generous Pinches Pink Salt Flakes BUY
- 1/2 Cup Almonds roughly chopped BUY
- 1 Bunch Kale de-stalked
- 40 Grams reserved brown butter
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 130 Grams Fresh Lemon Juice
- 2 Teaspoons Honey
- Pinches Pink Salt Flakes BUY
Preheat oven to 180°C. Line 2 oven trays with baking paper.
Place barley into the Thermomix basket. Fill Thermomix with water to the 1 litre mark. Insert basket. Cook 30 min/100°C/speed 4. Set aside in a bowl and stir through vinegar, EVOO and raisins. The raisins will plump up a bit which is what we want.
To make the browned butter, place butter into a pan over medium-high heat. Stir occasionally until butter has browned and smells nutty. Remove from heat and stir through curry powder. Set aside 40g of this butter for the dressing.
To make the dressing, place all dressing ingredients into the Thermomix bowl and combine 20 sec/speed 7. Set aside.
Place pumpkin and shallots onto prepared trays, drizzle with EVOO and season with salt. Bake for 25 minutes or until the pumpkin is almost roasted. Add almonds and kale to the trays and drizzle remaining browned butter all over. Bake a further 8-10 minutes or until kale is crispy.
To assemble, place roasted veg onto a serving platter topped with barley and the dressing.