Moroccan pumpkin and barley salad
heartfoundation.org.au|Helpline 13 11 12

Moroccan pumpkin and barley salad

30 minutes (20 minutes)
Serves 4
  • 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  
Dressing 
  • ¼ cup orange juice 
  • 2 tablespoons extra virgin olive oil 
  • 1 tablespoon red wine vinegar 
  • 3 teaspoons Harissa spice blend 
  • 1 teaspoon honey 
  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. 

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