Roasted Pumpkin and Barley Salad Recipe

Ingredients

• 500 g piece pumpkin, peeled, cut into 3 cm pieces
• 1 red onion, cut into wedges
• Extra virgin olive oil cooking spray
• 100 g sugar snap peas
• 0.33 cup (80 g) pearl barley, rinsed
• 1 cup parsley leaves
• 1 cup mint leaves
• 30 g reduced-fat feta, crumbled

• 1½ Tbsp balsamic vinegar
• ½ lemon juice
• 2 tsp extra virgin olive oil
• Freshly ground black pepper, to season

1. Preheat oven to 200°C (fan-forced). Line a roasting pan with baking paper. Put pumpkin and onion in prepared pan and spray with cooking spray. Roast for 20 minutes or until pumpkin is tender. Set aside for 10 minutes to cool.
2. Meanwhile, bring a small saucepan of water to the boil. Add peas to pan and cook for 1 minute. Using a slotted spoon, transfer to a sieve and rinse under cold water.  Set aside. Add barley to water in pan and cook for 20 minutes or until tender. Drain. Transfer to a large bowl. Set aside for 5 minutes to cool.
3. To make dressing, whisk all ingredients in a small bowl.
4. Add peas, parsley and mint to barley with dressing. Toss to combine. Add pumpkin and onion and toss gently to combine. Divide salad between shallow bowls. Sprinkle with feta and serve.