Spiced pumpkin and barley salad
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
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.