Honey-Roasted Pumpkin and Barley Salad – Food & Home Magazine

Ingredients

• 400g pumpkin, peeled and diced
• 1 tbsp avocado oil
• 4 tsp honey
• 1 tsp peeled and crushed garlic
• ¼ tsp dried chilli flakes
• ¼ tsp ground cinnamon
• salt and freshly ground black pepper, to taste
• 250g (1 cup) barley
• 750ml (3 cups) warm vegetable stock
• 100g baby leeks, thinly sliced
• 1 tsp olive oil
• 2 tbsp dried cranberries
• 4 tsp olive oil
• 2 tbsp balsamic vinegar
• 80g Gorgonzola, to serve
• 10g micro basil leaves or normal basil leaves, torn, to serve