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Moroccan pumpkin and barley salad

Moroccan pumpkin and barley salad

moroccan-pumpkin-and-barley-salad

4 serves

20 m

30 m

Ingredients

  • ½ cup pearl barley (see tip)
  • ½ butternut pumpkin (700 g), peeled, cut into 2 cm pieces
  • 1 teaspoon olive oil
  • 400 g can no-added salt chick peas, rinsed and drained
  • 2 small zucchini, coarsely grated
  • ½ cup (125 g) roasted capsicum strips, drained
  • 1 bunch coriander, leaves picked (see tip)
  • ⅓ cup currants
  • ½ cup slivered almonds, toasted

Dressing

  • ¼ cup orange juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3 teaspoons Harissa spice blend
  • 1 teaspoon honey

Method

Step 1

Add barley to a small saucepan of boiling water. Boil, uncovered, for 30 minutes until just tender (al dente), drain. Rinse under cold water. Drain again. Cool.

Step 2

Meanwhile, place pumpkin on large, baking paper-lined baking tray. Drizzle with oil. Toss well. Spread evenly over tray. Bake in a 220 °C oven (fan-forced) for 20-25 minutes, until lightly browned and tender. Remove. Cool.

Step 3

To make dressing, combine all ingredients in a screw top jar and shake well.

Step 4

Place barley, pumpkin, chick peas, zucchini, capsicum, coriander leaves, currants and almonds in a large bowl. Add dressing. Toss well.

Step 5

To serve, divide salad evenly into 4 containers with lids. Keep refrigerated.

Tips

  • Replace barley with 2 x 250 g sachets microwaveable steamed brown rice or wholegrain rice blend. Heat in microwave as directed on packet. Cool before combining with other ingredients. Instead of peeling and chopping pumpkin, substitute a 500 g packet diced pumpkin, available from supermarkets.
  • If preparing the night before, pack salad and dressing in separate containers to prevent salad becoming soggy. Keep refrigerated. Add dressing just before serving. To toast almonds, spread over a baking tray and bake in a 160 °C oven (fan-forced) for 5-6 minutes, until lightly golden.
  • This fresh salad makes a tasty work or school lunch.
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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