Roast Pumpkin & Barley Salad

Cook pearl barley as per packet instructions and set aside to cool.

Cut pumpkin into bite size chunks and remove skin and seeds. Rub with olive oil and coat with dried oregano and basil. Roast in oven at 200°c for approximately15 minutes. Take out the tray and add the red onion and drizzle a little olive oil on the onion and put the tray back in the oven to cook for another 15mins.

In a large shallow serving bowl use your fingers to gently mix the barley through the salad leaves, then layer the pumpkin and red onion and top with feta, pepitas and dill.

Dressing: Place all ingredients in well sealed jar and shake vigorously to combine. Pour the dressing all over the salad and it's ready to serve.

Optional- Baked chicken (seasoned chicken with salt and pepper and extra virgin olive oil in the oven (180 degrees) for 35 minutes until cooked. Then shred and add to salad. Or add any BBQ lean meat.