Honey-Roasted Pumpkin and Barley Salad

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 … Continue reading Honey-Roasted Pumpkin and Barley Salad