Roasted beet, pumpkin and barley salad
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
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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.
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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.
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To make the dressing, whisk all of the ingredients in a small bowl.
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Toss barley and dressing into vegetables. Serve topped with eggs, feta and parsley.
Cook's Tip:
If you like, you can replace the feta with 50g low-fat ricotta.
