Salad with Roasted Pumpkin, Spinach, Pearl Barley and Walnuts
Ingredients
- 500 g pumpkin
- 1 teaspoon paprika powder (half hot, half sweet)
- 2 sprigs fresh rosemary or 2 teaspoons dried
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/3 cup walnuts
- 1/4 cup pearl barley
- handful of spinach
- 80 g feta cheese
- reduced balsamic vinegar
Preparation
- Preheat the oven to 200°C. Peel the pumpkin, remove the center with the seeds. Dice the flesh, season with salt, pepper and paprika powder. Add rosemary and mix with olive oil and honey.
- Spread the pumpkin on a baking sheet lined with parchment paper. Place in the oven and bake until tender, for about 20 minutes. Halfway through baking mix the pumpkin and add the chopped nuts.
- Pour the groats into a small pot, add 3/4 cup water, a pinch of salt and bring to a boil, covered. Cook for about 20 minutes until tender, until the groats absorb all the liquid.
- Add the groats to the roasted pumpkin on the baking sheet and mix, gathering all the flavor from the roasted pumpkin. Add rinsed and dried spinach and mix while the ingredients are still warm.
- Transfer to plates, sprinkle with feta and drizzle with reduced balsamic vinegar. Can be served warm or cold.
Tips
In a vegan version, you can use maple syrup instead of honey. The feta can be omitted or replaced with fried tofu or cooked chickpeas. In a gluten-free version, you can use buckwheat groats.