Moroccan pumpkin and barley salad
- This fresh salad makes a tasty work or school lunch.
- ½ cup pearl barley (see tip)
- ½ butternut pumpkin (700g), peeled, cut into 2cm pieces
- 1 teaspoon olive oil
- 400g can no-added salt chick peas, rinsed and drained
- 2 small zucchini, coarsely grated
- ½ cup (125g) roasted capsicum strips, drained
- 1 bunch coriander, leaves picked (see Tip)
- 1/3 cup currants
- ½ cup slivered almonds, toasted
- ¼ cup orange juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 3 teaspoons Harissa spice blend
- 1 teaspoon honey
- Add barley to a small saucepan of boiling water. Boil, uncovered, for 30 minutes until just tender (al dente), drain. Rinse under cold water. Drain again. Cool.
- Meanwhile, place pumpkin on large, baking paper-lined baking tray. Drizzle with oil. Toss well. Spread evenly over tray. Bake in a 220C oven (fan-forced) for 20-25 minutes, until lightly browned and tender. Remove. Cool.
- To make dressing, combine all ingredients in a screw top jar and shake well.
- Place barley, pumpkin, chick peas, zucchini, capsicum, coriander leaves, currants and almonds in a large bowl. Add dressing. Toss well.
- To serve, divide salad evenly into 4 containers with lids. Keep refrigerated.
SHORTCUT: Replace barley with 2 x 250g sachets microwaveable steamed brown rice or wholegrain rice blend. Heat in microwave as directed on packet. Cool before combining with other ingredients. Instead of peeling and chopping pumpkin, substitute a 500g packet diced pumpkin, available from supermarkets.
TIPS: If preparing the night before, pack salad and dressing in separate containers to prevent salad becoming soggy. Keep refrigerated. Add dressing just before serving. To toast almonds, spread over a baking tray and bake in a 160C oven (fan-forced) for 5-6 minutes, until lightly golden.
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