Barley and honey roast pumpkin salad

Cooking Salads Barley and honey roast pumpkin salad

Boost your intake of wholegrain goodness with this delicious and nutritious barley and honey roast pumpkin salad.

Lables: Low kilojoule Low sodium Lower gi Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place barley and 4 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 35 minutes or until tender and liquid almost absorbed. Drain. Rinse under cold water. Drain. Transfer to a bowl.
  2. Meanwhile, preheat oven to 200°C/ 180°C fan-forced. Place pumpkin on a baking tray. Add honey and oil. Season with salt and pepper. Toss to combine. Roast for 25 to 30 minutes or until golden and tender. Set aside to cool.
  3. Make dressing Place oil and vinegar in a bowl. Season with salt and pepper. Whisk to combine. Add pumpkin mixture, spinach, cheese and dressing to barley. Toss to combine.

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1 cup pearl barley
700g butternut pumpkin, peeled, chopped
1 tbsp honey
2 tsp olive oil
100g baby spinach
120g goat's cheese, crumbled
1 1/2 tbsp olive oil
1 tbsp white balsamic vinegar

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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