Serves
6
Prep
20
mins
Cooking
35
mins
Barley & Honey Roasted Pumpkin Salad
Directions
Step 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 has almost absorbed. Drain and rinse under cold water. Drain and transfer to a bowl.
Step 2
Meanwhile, pre-heat oven to 180oC fan forced. Place pumpkin on a baking tray. Add honey and oil and toss to combine. Season with salt and pepper blend. Roast for 25 to 30 minutes or until golden and tender. Set aside to cool.
Step 3
To make the dressing, toast the cumin seeds and combine with vinegar and oil. Season with salt and pepper. Whisk to combine.
Step 4
In a serving platter, combine barley, pumpkin, spinach, feta and pine-nuts. Pour over dressing and toss to combine.
Ingredients
- 1 cup McKenzie's Australian Pearl Barley
- 700g butternut pumpkin, peeled & chopped
- 1 tbs honey
- 2 tsps olive oil
- 1 tbs cumin seeds, toasted
- 1 tbs balsamic vinegar
- 2 tbs olive oil
- 1 tsp McKenzie's Natural Salt & Pepper
- 100g baby spinach
- 120g feta, crumbled
- 2 tbs McKenzie's Pine Nuts, lightly toasted
