Roast Pumpkin and Barley Salad

Preheat the oven to 220 C. In a baking dish, toss the pumpkin cubes with 2 tbsp olive oil, sea salt and freshly cracked pepper. Bake in the oven on a lower rack for about ½ hour or till tender. Toss in between to prevent burning on one side.

In the meantime, boil the barley for about 20-25 mins till cooked al dente. Over cooking will make it gluggy. Drain and put aside to cool

Steam or boil the green beans till tender with a bite. Be careful not to lose its bright green colour. Drain and put aside to cool.

To make the dressing, combine all the ingredients in a bowl. Adjust the lime juice and extra virgin olive oil to taste.

To assemble the salad, mix the cooked pumpkin, beans and barley in a large bowl. Add the cranberries, almonds and fresh mint, toss all together with the dressing. Adjust seasoning to taste.