Spiced pumpkin and barley salad

Prep 0 h : 0 m
Cook 0 h : 50 m


  • 300g butternut pumpkin, cut into 3cm pieces

    2 tsp olive oil

    2 tsp honey, warmed

    1 clove garlic, crushed

    ½ tsp ground cumin

    ½ tsp garam masala

    ¼ tsp dried chilli flakes

    125ml beef stock

    250ml water

    ½ cup pearl barley, rinsed

    2 tsp lemon juice

    40g mixed salad leaves

    2 tbsp fresh mint leaves

    ½ small red onion, thinly sliced

    1 Lebanese cucumber, cut into long thin ribbons

    2 tbsp fresh coriander sprigs

    For the yogurt dressing, mix:

    95g low-fat Greek-style yogurt

    1 tsp finely grated lemon rind

    1 tbsp chopped fresh coriander leaves


  • Preheat oven to 200°C.

    Line an oven tray with baking paper.

    Place pumpkin in a medium bowl.

    Add oil, honey, garlic and spices; toss to combine.

    Spread pumpkin, in a single layer, on tray.

    Bake for 20 mins; stirring halfway through cooking or until golden and tender.


    Combine stock, the water and barley in a small saucepan; bring to the boil.

    Reduce heat to low; simmer, covered, for 35 mins, stirring occasionally, until most of the liquid has been absorbed and barley is soft.

    Drain; transfer to medium bowl; cool.

    Stir in juice.

    Arrange salad leaves on a large platter; top with mint, pumpkin, barley, onion and cucumber.

    Drizzle with yogurt dressing and top with coriander to serve.