This honey-roasted pumpkin, barley and cranberry salad is great served warm or at room temperature. The barley and pumpkin makes it wholesome and filling for those long winter days.
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
- 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
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.
The Gorgonzola can be replaced with goat’s cheese or feta.
Like these recipes? Try these warm salads!