Baked Pumpkin, Barley & Feta Salad

Pumpkin is a wonderful source of beta carotene, an antioxidant great for an immunity boost and reducing inflammation. Barley contains beta glucans with cholesterol lowering benefits and fibre for gut health.

Serves 4

Ready in 35mins

Ingredients

Salad

• 1/2 small pumpkin cut into slices, skin on

• Extra virgin olive oil

• 1 cup cooked barley

• 2 handfuls Rocket & Baby spinach leaves

• 1/2 cup crumbled feta

• 1/4 cup sultanas

Dressing

• 1/4 cup tahini

• 1 tbsp maple syrup

• 3 tbsp water

• 1 tbsp fresh lemon juice

Any variety of pumpkin will work in this salad, it creates such a rich, sweet taste. Barley can be substituted with cooked lentils to make this dish gluten free.

Step by Step Instructions

Step 1

Preheat oven to 190 degres C and line tray with baking paper.

Step 2

Rub sliced pumpkin with olive oil and bake for 30 minutes until cooked through.

Step 3

Combine dressing ingredients in a small dish and mix until well combined.

Step 4

Layer cooked pumpkin pieces and top with cooked barley, green leaves, crumbled feta and sultanas.

Step 5

Drizzle with dressing and serve.