Spiced Roasted Pumpkin Salad with Barley, Yoghurt & Herbs
Ingredients
SPICED PUMPKIN
- ½ large Kent pumpkin, cut into wedges
- 2 tablespoons grapeseed oil (or olive oil)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ - 1 teaspoon chilli powder or flakes
- 1 teaspoon sea salt flakes
- ½ teaspoon cracked black pepper
SALAD
- 1 cup cooked barley
- ¼ cup pepitas, lightly toasted
- ½ cup natural Greek style yoghurt
- 1 cup mixed fresh herb sprigs (dill, mint, coriander, parsely)
- Juice of 1 lemon
- 1 tablespoon grapeseed oil (or olive oil)
- 2 tablespoons dry roasted almonds, roughly chopped
Instructions
- Preheat oven to 220℃ (200℃ fan forced). Line a baking tray with baking paper and arrange pumpkin onto tray. Drizzle with grapeseed oil and sprinkle with combined spices and salt and pepper. Toss well to coat. Bake in the oven for 45 minutes or until pumpkin is tender and caramelised. Allow pumpkin to cool slightly before making the salad.
- To serve, sprinkle half of the barley over a serving plate. Arrange slightly cooled cooked pumpkin over the top. Sprinkle with remaining barley and the pepitas. Dollop over the yoghurt.
- Combine herbs in a bowl with lemon juice and olive oil. Season lightly and toss to coat. Sprinkle them over the salad along with the almonds. Serve immediately.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.