Name: Roasted beet, pumpkin and barley salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 50g (1/ 4 cup) pearl barley; 400g piece Jap pumpkin, peeled, seeded, cut into wedges; 1/ 2 bunch baby beets, washed, trimmed, left unpeeled, cut into quarters; 1 pear, quartered, core removed, cut into wedges; 2 tsp honey; Olive oil cooking spray; 2 x 60g eggs, hard-boiled, peeled, halved; 50g reduced-fat feta, crumbled; 1 cup flat-leaf parsley leaves; Dressing; 3 tsp white balsamic vinegar; 2 tsp extra virgin olive oil; 2 tsp honey; Freshly ground black pepper

Roasted beet, pumpkin and barley salad

Healthy and delicious.

Serves 2

Prep

25M

Cook

20M

Total

45M

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Ingredients

50g (1/ 4 cup) pearl barley

400g piece Jap pumpkin, peeled, seeded, cut into wedges

1/ 2 bunch baby beets, washed, trimmed, left unpeeled, cut into quarters

1 pear, quartered, core removed, cut into wedges

2 tsp honey

Olive oil cooking spray

2 x 60g eggs, hard-boiled, peeled, halved

50g reduced-fat feta, crumbled

1 cup flat-leaf parsley leaves

Dressing

3 tsp white balsamic vinegar

2 tsp extra virgin olive oil

2 tsp honey

Freshly ground black pepper

Method

Preheat oven to 210 degrees celsius (fan-forced). Line a roasting pan with baking paper. Cook the barley in a small saucepan of boiling water for 20-25 minutes or until tender. Drain and transfer to a medium bowl.

Meanwhile, put pumpkin, beets and pear in the roasting pan. Drizzle with honey and spray with oil. Roast for 20-25 minutes or until the vegetables are tender.

To make the dressing, whisk all of the ingredients in a small bowl.

Toss barley and dressing into vegetables. Serve topped with eggs, feta and parsley.