Roasted Beet, Pumpkin And Barley Salad Recipe | Better Homes & Gardens Australia

Ingredients

• 50g (1/ 4 cup) pearl barley
• 400g piece Jap pumpkin, peeled, seeded, cut into wedges
• 1/ 2 bunch baby beets, washed, trimmed, left unpeeled, cut into quarters
• 1 pear, quartered, core removed, cut into wedges
• 2 tsp honey
• Olive oil cooking spray
• 2 x 60g eggs, hard-boiled, peeled, halved
• 50g reduced-fat feta, crumbled
• 1 cup flat-leaf parsley leaves
• Dressing
• 3 tsp white balsamic vinegar
• 2 tsp extra virgin olive oil
• Freshly ground black pepper