Ingredients

• 1 cup pearl barley
• 700g butternut pumpkin, peeled, chopped
• 1 tablespoon honey
• 2 teaspoons olive oil
• 100g baby spinach
• 120g goat's cheese, crumbled

• Dressing

• 1 1/2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar

Description

Barley And Honey Roast Pumpkin Salad Recipe - Place Barley And 4 Cups Cold Water In A Saucepan Over High Heat. Bring To The Boil. Reduce Heat To Low. Simmer For 35 Minutes Or Until Tender And Liquid Almost Absorbed. Drain....

View Full Recipe