Friday, 19 July 2013

Pearl barley & roast pumpkin salad

This amazing salad is courtesy of Cirque in New Farm. Great on its own with chicken, or omit the chicken and take it to your next bbq. Leftovers will keep for 3-4 days in the fridge, make sure you put them in a sealed container.


300g mixed salad leaves (spinach, rocket)
600g roasted pumpkin, cut into chunks
240g feta, roughly crumbled
120g spanish (red) onion, finely sliced
180g pearl barley, cooked
60g roasted pepitas
1 bunch dill
300g roasted chicken, shredded


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

Cut pumpkin into chunks (about 2cm) and remove seeds. Rub with olive oil and coat with dried oregano and basil. Roast in oven at 200C for approximately 35 minutes. Cut to desired size and set aside to cool.

Place salad leaves, pumpkin, pearl barley, spanish onion, pepitas, feta, dill, salt and pepper to taste.
Dress with vinaigrette to serve.

1/3 cup honey 
1/3 cup red wine vinegar 
2/3 cup extra virgin olive oil 
Place in well sealed jar and shake vigorously to combine.