Barley And Honey Roast Pumpkin Salad Recipes

WARM ROAST PUMPKIN SALAD

Steps:

• Preheat the oven to 200ºC/400ºF/gas mark 6.
• Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
• Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
• Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
• Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
• Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
• Serve warm.

BARLEY AND HONEY ROAST PUMPKIN SALAD

Steps:

• Place barley and 4 cups cold water in a saucepan over high heat and bring to the boil and then reduce heat to low and simmer for 35 minutes or until tender and liquid almost absorbed, drain and rinse under cold water and drain again and transfer to a bowl.
• Meanwhile preheat oven to 200C (180C fan forced).
• Place pumpkin on a baking tray and add honey and oil and season with salt and pepper and toss to combine and then roast for 25 to 30 minutes or until golden and tender and set aside to cool.
• Make dressing - place oil and vinegar in a bowl and season with salt and pepper and whisk to combine.
• Add pumpkin mixture, spinach, cheese and dressing to the barley and toss to combine.