Barley And Honey Roast Pumpkin Salad Food

BARLEY AND HONEY ROAST PUMPKIN SALAD

Barley and Honey Roast Pumpkin Salad image

A lovely vegetarian side from Super Food Ideas. They do suggest serving it with barbecued chicken breast fillets or thighs or firm white fish fillets such as ling or blue eye or to keep to vegetarian fry up some tofu.

Provided by ImPat

Categories Pumpkin

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup pearl barley
700 g butternut pumpkin (peeled chopped)
1 tablespoon honey
2 teaspoons olive oil
salt and pepper (to taste)
100 g spinach (baby)
120 g goat cheese (crumbled)
1 1/2 tablespoons olive oil
1 tablespoon white balsamic vinegar

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.

Nutrition Facts : Calories 300.2, Fat 11.4, SaturatedFat 4.9, Cholesterol 15.8, Sodium 124.1, Carbohydrate 43.5, Fiber 7.9, Sugar 6.3, Protein 9.3

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