Moroccan pumpkin and barley salad

1. 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. 
2. 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. 
3. To make dressing, combine all ingredients in a screw top jar and shake well. 
4. Place barley, pumpkin, chick peas, zucchini, capsicum, coriander leaves, currants and almonds in a large bowl. Add dressing. Toss well.  
5. 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.