Toasted Barley & Roasted Beetroot Salad

Preheat oven to 170oC fan forced. Heat a small saucepan over medium heat. Toast barley, stirring constantly, for 4 minutes or until golden. Add water and bring to boil. Reduce heat to low and simmer for 30 minutes or until tender. Drain and refresh under cold running water.

Meanwhile, wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender.

Whisk the oil, vinegar, honey and mustard in a bowl. Season.

Place asparagus on a lined tray and spray with olive oil. Season and roast for 10 minutes or until tender.

Combine barley, apple, goat's cheese and half the dressing in a large bowl. Add beetroot and asparagus. Toss gently to combine. Drizzle with remaining dressing and sprinkle with pepitas and herbs.