Honey-roasted pumpkin and barley salad – Food & Home Magazine
This honey-roasted pumpkin and barley salad combines roasted pumpkin, nutty barley, cranberries and Gorgonzola for a hearty salad, served warm or cold.
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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
- freshly ground black pepper
- 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
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