A warm and comforting autumn salad with roasted hokkaido pumpkin and barley. A tasty recipe that is substantial enough to serve as a vegetarian lunch or dinner, or as a side for your next festive holiday dinner.
1 1/2cupdried pearl barley(300 g)
1small organic hokkaido pumpkin,max. 1 kg, unpeeled cut into wedges
sea salt and freshly ground pepper
4tablespoonsextra-virgin olive oil,plus more
4tablespoonsfreshly squeezed lemon juice
2generous handfuls baby arugula
1small bunch fresh cilantro,chopped
1small bunch fresh parsley,chopped
1medium red onion,chopped
1fresh red chili,seeded and finely chopped
1/4cupshelled pistachios,chopped (25 g)
crumbled feta,as garnish (optional)
Cook the barley according to package instructions; for about 30 minutes, until the barley is al dente. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Let stand for 15 minutes, then set aside to further cool.
Meanwhile, preheat oven to 425°F / 220°C. Line a baking sheet with parchment paper.
Lightly coat the pumpkin with olive oil; season with salt and pepper. Roast in the oven for 30 minutes or until the pumpkin is tender.
In small bowl, whisk together the olive oil, lemon juice, cumin, coriander and garlic.
Add the barley to a large serving bowl, along with the arugula, herbs, red onion, and fresh chili. Pour over the dressing and toss until well combined.
Add the roasted pumpkin wedges and gently toss again. Garnish with the pistachios (and feta if using). Serve and enjoy!
You can prepare the salad while barley is still slightly warm or wait until it has fully cooked to room temperature.