Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Barley and Honey Roast Pumpkin Salad


Boost your intake of wholegrain goodness with this delicious and nutritious barley and honey roast pumpkin salad.

Ingredients (serves 6)

  • 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

Method

1. 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. Rinse under cold water. Drain. Transfer to a bowl.

2. Meanwhile, preheat oven to 200°C/ 180°C fan-forced. Place pumpkin on a baking tray. Add honey and oil. Season with salt and pepper. Toss to combine. Roast for 25 to 30 minutes or until golden and tender. Set aside to cool.

3. Make dressing Place oil and vinegar in a bowl. Season with salt and pepper. Whisk to combine. Add pumpkin mixture, spinach, cheese and dressing to barley. Toss to combine.

Serve with: Barbecued chicken breast fillets or thighs, or firm white fish fillets such as ling or blue eye.


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