"A wholesome salad which ticks all the food groups. Perhaps for the fall season with the goodness of roasted caramelized pumpkin."
Roast Pumpkin and Barley Salad
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Prep time 5mins
Cook time 30mins
Recipe Card
For the salad:
ingredients
- 1 cup soaked barley
- 2 cups diced pumpkin
- 2 tbsp olive oil
- 2 cups green beans, cut as you like
- 1/2 cup dried cranberries
- 1/4 cup toasted chopped almonds
- 1/2 cup fresh mint leaves, chopped
For the dressing:
ingredients
- 2 tbsp extra virgin olive oil
- 4 tbsp orange juice
- 1 tbsp apple cider vinegar/lime juice
- salt & pepper to taste
Putting it all together:
Method
Step 1
Preheat the oven to 220 C. In a baking dish, toss the pumpkin cubes with 2 tbsp olive oil, sea salt and freshly cracked pepper. Bake in the oven on a lower rack for about ½ hour or till tender. Toss in between to prevent burning on one side
Step 2
In the meantime, boil the barley for about 20-25 mins till cooked al dente. Over cooking will make it gluggy. Drain and put aside to cool
Step 3
Steam or boil the green beans till tender with a bite. Be careful not to lose its bright green colour. Drain and put aside to cool.
Step 4
To make the dressing, combine all the ingredients in a bowl. Adjust the lime juice and extra virgin olive oil to taste.
Step 5
To assemble the salad, mix the cooked pumpkin, beans and barley in a large bowl. Add the cranberries, almonds and fresh mint, toss all together with the dressing. Adjust seasoning to taste.