Roast Pumpkin and Barley Salad | How to make Barley Salad
International Cuisine
Ingredients
- 2 cups pumpkin
- 2 cups french beans
- 0.5 cup cranberries
- 0.25 cup Almonds
- 4 tbsp orange juice
- 1 tbsp vinegar
- 1 tsp Lemon Juice
- 1 tsp pepper
- 1 cup raw barley
- 0.5 cup coriander leaves
- 4 tbsp Olive Oil
- 0.25 tsp salt
Instructions
- 1
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.
- 2
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
- 3
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.
- 4
To make the dressing, combine all the ingredients in a bowl. Adjust the lime juice and extra virgin olive oil to taste.
- 5
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.
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