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RECIPES
| Calories | 123,4 Kcal |
| Fat | 3,3 g |
| of which saturated fat | 1,6 g |
| Carbohydrates | 18,2 g |
| of which sugar | 4,2 g |
| Proteins | 4,5 g |
| Salt | 0,1 g |
| Calories | 123,4 Kcal |
| Fat | 3,3 g |
| of which saturated fat | 1,6 g |
| Carbohydrates | 18,2 g |
| of which sugar | 4,2 g |
| Proteins | 4,5 g |
| Salt | 0,1 g |
Preheat the oven to 220ºC. Heat above and below. Mix mustard, balsamic vinegar, honey, and a drizzle of olive oil. In a bowl, mix kale, mint and apple with half of the dressing. Add pinch of salt. Place butternut squash and garlic on a oven tray. Boil barley 10 min, until tender, in plenty of water with a pinch of salt. Drain and season with a drizzle of oil and salt to taste. In a frying pan (dry) toast the walnuts, stirring continuously. To the kale salad, add wheat, walnuts, feta cheese, butternut squash, garlic and the rest of the dressing. Preheat the oven to 220ºC. Heat above and below. Mix mustard, balsamic vinegar, honey, and a drizzle of olive oil. In a bowl, mix kale, mint and apple with half of the dressing. Add pinch of salt. Place butternut squash and garlic on a oven tray. Boil barley 10 min, until tender, in plenty of water with a pinch of salt. Drain and season with a drizzle of oil and salt to taste. In a frying pan (dry) toast the walnuts, stirring continuously. To the kale salad, add wheat, walnuts, feta cheese, butternut squash, garlic and the rest of the dressing. Cooking step by step
Mis en place:
Cut butternut squash and apple into small cubes.
Peel garlic. Cut kale into small pieces.
Separate the mint leaves and chop them.
Crumble feta cheese. 
The dressing:
The vegetables:
Dress with oil, cinnamon and a pinch of salt.
Bake 6-8 min, then lower the temperature to 180ºC and bake for about 10 min more, until it is tender. 
The barley:
Set aside. 
The walnuts:
Put on a board and chop into small pieces. 
The salad:
Set aside some feta cheese, nuts and mint for garnishing. Cooking
step by stepMis en place:
Cut butternut squash and apple into small cubes.
Peel garlic. Cut kale into small pieces.
Separate the mint leaves and chop them.
Crumble feta cheese. 
The dressing:
The vegetables:
Dress with oil, cinnamon and a pinch of salt.
Bake 6-8 min, then lower the temperature to 180ºC and bake for about 10 min more, until it is tender. The barley:
Set aside. The walnuts:
Put on a board and chop into small pieces. The salad:
Set aside some feta cheese, nuts and mint for garnishing.
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