Roast Pumpkin & Barley Salad
2 Cut pumpkin into bite size chunks and remove skin and seeds. Rub with olive oil and coat with dried oregano and basil.
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Baking sheet
- Oven
Ingredients
- 300 g mixed salad leaves (spinach & rocket)
- 600 g roasted pumpkin, cut into large chunks
- 200 g Danish feta, roughly crumbled
- 1 large red onion, cut into wedges
- 180 g (1 cup) pearl barley, uncooked
- 60 g roasted pepitas
- 1 bunch dill
- Optional - 300g roasted chicken, shredded
- ¼ cup honey
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
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