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Roasted beet, pumpkin and barley salad

Healthy and delicious. - by Diabetic Living
  • 25 Jun 2019
Roasted beet, pumpkin and barley salad
Prep: 25 Minutes - Cook: 20 Minutes - Serves 2
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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

  1. 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.

  2. 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.

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

  4. 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.

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