Roast Pumpkin and Barley Salad

April 17, 2020

 

 

What you need-

1 cup raw barley

2 cups pumpkin, diced

2 tbsp olive oil

2 cups green beans, cut as you like

½ cup dried cranberries

¼ cup toasted almonds, chopped

½ cup fresh mint leaves, washed

 

For the dressing-

2 tbsp extra virgin olive oil

4 tbsp orange juice

1 tbsp apple cider vinegar or lime juice

Salt and freshly cracked pepper to taste

 

 

Putting it all together-

  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.

  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

  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.

  4. To make the dressing, combine all the ingredients in a bowl. Adjust the lime juice and extra virgin olive oil to taste.

  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.

 

Roast a large batch of pumpkin and use the leftovers in these recipes:

1. Pumpkin, Saffron and Coconut Soup

2. Pumpkin Barley Risotto

3. Pumpkin Pita Pockets

4. Pumpkin Gnocchi with Burnt Butter Sauce

5. Roast Pumpkin Hummus

 

 

I LOVE to see your creations. Snap a photo and tag @cucinamiabynatasha on Instagram or hashtag #cucinamiabynatasha. Follow me on Facebook  Youtube for more easy recipes.

 

Share on Facebook
Share on Twitter
Please reload

Recent Posts

October 9, 2020

October 9, 2020

September 8, 2020

August 27, 2020

Please reload

Archive
Please reload

Please reload

Search By Tags