Yields6 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins


Delicious, nutritious, affordable and filling. This salad is an absolute crowd pleaser and goes fabulously with our roast chicken or a steak on the barbie.
 300 g mixed salad leaves (spinach & rocket)
 600 g roasted pumpkin, cut into large chunks
 200 g Danish feta, roughly crumbled
 1 large red onion, cut into wedges
 180 g (1 cup) pearl barley, uncooked
 60 g roasted pepitas
 1 bunch dill
 Optional - 300g roasted chicken, shredded
Dressing - Vinaigrette
 ¼ cup honey
 ¼ cup red wine vinegar
 ½ cup extra virgin olive oil

1

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

2

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.

3

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.

4

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.

5

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.

GF - swap barley for brown rice, DF and LF use avocado instead of feta.




Ingredients

Delicious, nutritious, affordable and filling. This salad is an absolute crowd pleaser and goes fabulously with our roast chicken or a steak on the barbie.
 300 g mixed salad leaves (spinach & rocket)
 600 g roasted pumpkin, cut into large chunks
 200 g Danish feta, roughly crumbled
 1 large red onion, cut into wedges
 180 g (1 cup) pearl barley, uncooked
 60 g roasted pepitas
 1 bunch dill
 Optional - 300g roasted chicken, shredded
Dressing - Vinaigrette
 ¼ cup honey
 ¼ cup red wine vinegar
 ½ cup extra virgin olive oil

Directions

1

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

2

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.

3

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.

4

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.

5

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.

GF - swap barley for brown rice, DF and LF use avocado instead of feta.
Roast Pumpkin & Barley Salad

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