Honey-glazed pumpkin barley salad

• annokset: 4 servings

Ainekset

1 cup pearl barley, rinsed, drained

600g kent pumpkin, cut into wedges

2 tbsp honey

1 tbsp extra virgin olive oil

2/3 cup walnuts

120g bag French baby kale

Seeds of 1 pomegranate

50g goat's cheese, crumbled

Cranberry dressing

1/3 cup dried cranberries

2 tbsp red wine vinegar

2 tbsp extra virgin olive oil

1 tsp wholegrain mustard

Ohjeet

Step 1

Place barley and 6 cups cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 25 to 30 minutes or until barley is tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl. Set aside to cool.

Step 2

Meanwhile, preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

Step 3

Place pumpkin on prepared tray. Combine honey and oil in a small bowl. Season. Brush 3/4 of the honey mixture over pumpkin. Bake for 20 to 25 minutes or until pumpkin is almost golden and tender.

Step 4

Meanwhile, to make the cranberry dressing, combine ingredients in a small bowl. Season. Set aside for 20 minutes.

Step 5

Add walnuts to remaining honey mixture. Toss to combine. Bake for 5 minutes or until golden. Cool 10 minutes.

Step 6

Combine barley and half the kale on a serving platter. Top with pumpkin, remaining kale, walnuts, pomegranate and goat’s cheese. Drizzle with dressing.

Muistiinpanot

https://www.taste.com.au/recipes/honey-glazed-pumpkin-barley-salad/bYAetPnQ

Ravinto

• Kalorit: 651