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–+ servings
Shape It Barley and Roast Pumpkin Pureed Salad with pureed olives and green beans.
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Pearl Barley and Roast Pumpkin Salad

A flavour-packed salad that’s full of wholegrain goodness.
Course Salad
Keyword Level 4 pureed dysphagia diet
Prep Time 2 hours
Servings 10
Author Bernadette Eriksen

Equipment

  • Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
  • Shape It Half Sphere Mould 5mL and Lid (Use for olives)
  • 18cm Square container lined with cling film or baking paper (Use for pumpkin)
  • 2 Piping bags with a 0.5cm plain nozzle (Use for barley and green beans)
  • 2 Baking Trays lined with baking paper (Use for barley and green beans)

Ingredients

Pearl Barley

  • 100 g Pearl Barley uncooked
  • 1 L Water
  • 300 mL Chicken stock
  • 12 g Shape It Powder or use Shape It Scoop, see notes
  • Salt and pepper to taste

Vegetable Components

Miso Ginger Dressing

  • 3 tsp Ginger finely grated
  • 1 ½ tsp Garlic crushed
  • 90 mL Olive oil
  • 45 mL Maple syrup
  • 21 g White miso
  • 23 mL Soy sauce
  • 23 mL Rice wine vinegar
  • 0.45 g thickplus Powder

Parsley and Mint Puree

  • 10 g Parsley leaves finely chopped
  • 6 g Mint leaves finely chopped
  • 60 mL Water
  • 0.6 g thickplus Powder

To Serve

  • 100 g Persian feta

Instructions

  • Keep components separate to maintain their individual flavours and familiar presentation.

Pearl Barley

  • Boil the barley in water. Reduce to a simmer and cook for 60–75 minutes, or until tender but not too chewy.
  • Drain and rinse well under running water to remove excess starch.
  • Drain thoroughly and weigh the cooked barley.
  • Weigh the chicken stock and Shape It Powder according to the amount of cooked barley. For every 100g of cooked barley, use 100g chicken stock and 4g Shape It Powder.
  • In a saucepan, stir the chicken stock and Shape It Powder.
  • Add the cooked barley and bring to the boil over medium heat.
  • Reduce heat and simmer gently for 2 minutes, stirring occasionally.
  • Place in a blender or food processor and puree on high until smooth, scraping down sides as required. Season to taste with salt and pepper.
  • Pipe pureed barley onto a prepared tray to resemble pearls of barley. Cover with cling film and refrigerate until set.

Vegetable Components

  • Prepare each vegetable components to IDDSI Level 4 Pureed, including pumpkin, green beans and olives. For moulding, use Shape It Moulds for olives, a square container for the pumpkin, and a piping bag for the green beans. See the Equipment section for further details.

Miso Ginger Dressing

  • Add all ingredients into a blender or food processor and puree until smooth.
  • Pass the pureed miso dressing through a fine sieve to remove any lumps and achieve a smoother consistency.
  • Pour the mixture into prepared container and refrigerate until required.

Parsley and Mint Puree

  • Add all ingredients into a blender or food processor and puree until smooth.
  • Pass the pureed through a fine sieve to remove any lumps and achieve a smoother consistency.
  • Pour the mixture into prepared container and refrigerate until required.

Assemble and Serve

  • Cut the set pumpkin into 1.5cm cubes.
  • Cut the set olives in half.
  • To assemble, arrange the pureed barley, pumpkin, green beans, and olives on plates.
  • Add the Persian feta. Drizzle with dressing and parsley and mint puree.
  • Serve at room temperature, alongside Shape It pureed Miso Glazed Salmon.
  • Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Notes

Preparation Guide - For 10 Serves

 
Salad Components Set Time Yield
Barley 2 hours 600g
Pumpkin 2 hours 500g
Green Beans 2 hours 300g
Olives 2 hours 150g
Miso Dressing Serve Immediately 225mL
Parsley and Mint Puree Serve Immediately 60mL