• This honey-roasted pumpkin and barley salad is great served warm or at room temperature. The barley and pumpkin makes it wholesome and filling for those long winter days.

    Honey-Roasted Pumpkin and Barley Salad

    Serves 4 |  Total time 1 hour

    INGREDIENTS

    • 400g pumpkin, peeled and diced
    • 1 tbsp avocado oil
    • 4 tsp honey
    • 1 tsp peeled and crushed garlic
    • ¼ tsp dried chilli flakes
    • ¼ tsp ground cinnamon
    • salt and freshly ground black pepper, to taste
    • 250g (1 cup) barley
    • 750ml (3 cups) warm vegetable stock
    • 100g baby leeks, thinly sliced
    • 1 tsp olive oil
    • 2 tbsp dried cranberries
    • 4 tsp olive oil
    • 2 tbsp balsamic vinegar
    • 80g Gorgonzola, to serve
    • 10g micro basil leaves or normal basil leaves, torn, to serve

    METHOD

    Preheat the oven to 200°C.

    For the roasted pumpkin, combine the diced pumpkin, oil, honey, garlic, chilli flakes and cinnamon. Season, place on a baking tray and roast until tender, 20 – 25 minutes.

    Place the barley and stock in a saucepan, bring to a boil then simmer until all the water has been absorbed, 20 – 25 minutes.

    Fry the leeks in olive oil over medium heat until golden and tender, about 5 minutes.

    For the dressing, whisk together the cranberries, olive oil and balsamic vinegar.

    Combine the warm pumpkin, barley and leeks in a salad bowl. Toss in the dressing and season. To serve, crumble over Gorgonzola and scatter micro basil or torn basil leaves on top.

     

    tip from the team: The Gorgonzola can be replaced with goat’s cheese or feta.

    Recipe by Illanique van Aswegen Assisted by Myra van Aswegen
    Photograph by Adel Ferreira Assisted by Jömeri Mouton

    Honey-roasted pumpkin, barley and cranberry salad

    Serves: 4
    Cooking Time: 1 hr

    Ingredients

    • 400g pumpkin, peeled and diced
    • 1 tbsp avocado oil
    • 4 tsp honey
    • 1 tsp peeled and crushed garlic
    • ¼ tsp dried chilli flakes
    • ¼ tsp ground cinnamon
    • salt and freshly ground black pepper, to taste
    • 250g (1 cup) barley
    • 750ml (3 cups) warm vegetable stock
    • 100g baby leeks, thinly sliced
    • 1 tsp olive oil
    • 2 tbsp dried cranberries
    • 4 tsp olive oil
    • 2 tbsp balsamic vinegar
    • 80g Gorgonzola, to serve
    • 10g micro basil leaves or normal basil leaves, torn, to serve

    Instructions

    1

    Preheat the oven to 200°C.

    2

    For the roasted pumpkin, combine the diced pumpkin, oil, honey, garlic, chilli flakes and cinnamon. Season, place on a baking tray and roast until tender, 20 – 25 minutes.

    3

    Place the barley and stock in a saucepan, bring to a boil then simmer until all the water has been absorbed, 20 – 25 minutes.

    4

    Fry the leeks in olive oil over medium heat until golden and tender, about 5 minutes.

    5

    For the dressing, whisk together the cranberries, olive oil and balsamic vinegar.

    6

    Combine the warm pumpkin, barley and leeks in a salad bowl. Toss in the dressing and season. To serve, crumble over Gorgonzola and scatter micro basil or torn basil leaves on top.

    Notes

    The Gorgonzola can be replaced with goat’s cheese or feta.

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    Try these other warm salad ideas!

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    Warm cannellini bean salad with herbs, vine tomatoes & asparagus

     

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