This honey-roasted pumpkin and barley salad proves salads can be just as satisfying as any main meal. Sweet roasted pumpkin is paired with nutty barley, caramelised baby leeks, dried cranberries and a tangy balsamic dressing, before being finished with creamy Gorgonzola and fresh basil. Serve it warm or at room temperature as a wholesome vegetarian lunch, an impressive side dish or a light dinner.
Honey-roasted pumpkin, barley and cranberry salad
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
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.
Notes
The Gorgonzola can be replaced with goat’s cheese or feta.
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Also See: Warm chickpea and bulgur wheat salad
Warm chickpea and bulgur wheat salad with grilled aubergines
Recipe by Illanique van Aswegen Assisted by Myra van Aswegen
Photograph by Adel Ferreira Assisted by Jömeri Mouton
