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Roast Pumpkin, Barley & Walnut Salad

Barley is a wonderful grain to cook in winter. It is robust with a good chew, and eating it truly feels like sustenance. Most often it is added to soups but it can also be used in hearty salads. In this winter salad, I combine sweet roasted pumpkin, salty feta, crunchy walnuts and a fresh lemony dressing. Serve as a light lunch, the barley is incredibly filling and sustaining, or as a side to dinner.
Servings 4
Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • ¾ cup (150g) barley - see notes below for gluten-free options
  • ½ teaspoon salt + extra for seasoning
  • about 400g pumpkin, peeled and chopped into 3cm pieces
  • 2 teaspoons olive oil
  • large handful parsley, chopped
  • 100 g feta, crumbled
  • ⅓ cup walnuts, roughly chopped

Lemon Dressing

  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 garlic clove, finely grated or chopped
  • pinch of salt
  • 4 tablespoons extra virgin olive oil

Instructions

  • First, cook the barley. If time allows, pre-soak the barley in a bowl with 2 cups boiling water from the kettle. Set aside to soak for 2-4 hours (this will soften the grain and speed cooking). Either way, rinse the barley in a sieve and place it into a saucepan. Add 3 cups cold water, add the salt and bring to a boil. Simmer for 25-30 minutes, and up to 40 minutes if not soaked, until the barley is tender. Drain the cooked barley in a sieve then tip into a wide salad bowl.
  • Meanwhile, roast the pumpkin. Heat the to 190ºC (fan 170ºC). Place the pumpkin on a small roasting tray. Drizzle with olive oil, add a pinch of salt and toss to combine. Roast for 10 minutes, flip the pumpkin and roast for a further 10-15 minutes until golden.
  • Scatter the pumpkin over the drained barley, and set aside to cool until warm. Then, add the parsley, feta and walnuts, and gently mix together.
  • Make the dressing. Combine the ingredients in a jar and shake to emulsify.
  • When ready to serve, pour the dressing over the salad and toss to combine.

Notes

*To make this salad gluten-free use cooked quinoa or brown rice. Find cooking directions here.