Roast Pumpkin and Barley Salad

Roast a large batch of pumpkin and use the leftovers in these recipes:

1. Pumpkin, Saffron and Coconut Soup

2. Pumpkin Barley Risotto

3. Pumpkin Pita Pockets

4. Pumpkin Gnocchi with Burnt Butter Sauce

5. Roast Pumpkin Hummus

What you need:

1 cup raw barley

2 cups pumpkin, diced

2 tbsp olive oil

2 cups green beans, cut as you like

½ cup dried cranberries

¼ cup toasted almonds, chopped

½ cup fresh mint leaves, washed

For the dressing:

2 tbsp extra virgin olive oil

4 tbsp orange juice

1 tbsp apple cider vinegar or lime juice

Salt and freshly cracked pepper to taste

Putting it all together:

1. Preheat the oven to 220 C. In a baking dish, toss the pumpkin cubes with 2 tbsp olive oil, sea salt and freshly cracked pepper. Bake in the oven on a lower rack for about ½ hour or till tender. Toss in between to prevent burning on one side.

2. In the meantime, boil the barley for about 20-25 mins till cooked al dente. Over cooking will make it gluggy. Drain and put aside to cool

3. Steam or boil the green beans till tender with a bite. Be careful not to lose its bright green colour. Drain and put aside to cool.

4. To make the dressing, combine all the ingredients in a bowl. Adjust the lime juice and extra virgin olive oil to taste.

5. To assemble the salad, mix the cooked pumpkin, beans and barley in a large bowl. Add the cranberries, almonds and fresh mint, toss all together with the dressing. Adjust seasoning to taste.