Barley and Roast Pumpkin Salad

 
 

Delicious on its own, this salad also makes a great side dish.
It can be eaten cold and is perfect for the lunch box.

1 cup pearl barley
700g butternut pumpkin, peeled, chopped
1 tbs honey
2 tsp olive oil
100g baby spinach
120g good quality goat's cheese, crumbled
1 bunch fresh asparagus, chopped and blanched

Place barley and 4 cups cold water in a saucepan over high heat. 
Bring to the boil and reduce heat to low. 
Simmer for 30 - 40  minutes or until tender and liquid is almost absorbed. 
Drain. 
Rinse under cold water and drain. 
Transfer to a salad bowl.
Meanwhile, preheat oven to 180°C  
In  a bowl, toss pumpkin pieces in combined oil and honey.
Season with salt and pepper and place on baking tray. 
Roast for 25 to 30 minutes or until golden and tender. Set aside to cool.
Add pumpkin to barley along with asparagus, goat's cheese and spinach leaves. Toss gently to combine.