recipes
Roasted pumpkin and parsnip barley salad
Serves: 2
Ingredients
For the salad
- 400g peeled pumpkin, cut into chunks
- 2 parsnips, peeled and cut into wedges
- 1 red onion, cut into 8
- 1 tbsp olive oil
- Fresh seasoning
- 175g pearl barley
- 350ml vegetable stock
- 2 tbsp toasted pumpkin seeds
- 2 tbsp dried cranberries
- 15 kalamata olives, stones removed
- Chopped parsley for serving
For the dressing
- 3 tbsp extra virgin olive oil (Filipo Berio)
- 2 tbsp balsamic vinegar
- 1 clove garlic, finely chopped
- 1 heaped tsp Dijon mustard
- Juice ½ lemon
- Fresh seasoning
Method
Start this recipe by placing the pumpkin, parsnips and red onion on a baking tray. Drizzle over the oil and sprinkle over the chopped thyme and season with salt and pepper. Mix together well and bake in the oven at 200`c for 20-25 minutes. Meanwhile, place the pearl barley and stock together in a saucepan and cook for 25 minutes until al dente. Meanwhile, mix together the dressing ingredients. When everything in cooked, tip the barley and cooked vegetables into a large bowl and add in the toasted pumpkin seeds, cranberries and black olives. Pour over the dressing and mix together well. Serve into 2 deep plates and sprinkle with chopped parsley.
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