Veg & Barley Salad w/ Orange,Honey & Thyme Dressing

Recipe from Veggienumnum.com. I just used sweet potato for an easier meal. 

Veg & Barley Salad w/ Orange, Honey & Thyme Dressing

Preparation time: 45mins
Serves 4-6

• ¾ cup pearl barley
• 400g piece of organic pumpkin, chopped into smallish chunks
• 400g piece of organic sweet potato, scrubbed and chopped into chunks
• 3 tbs olive oil
• 1 tbs raw honey (or agave nectar/maple syrup)
• 1 tsp cumin seeds
• 1 tsp black cumin seeds (optional)
• 1-2 cups baby spinach
• 1-2 cups salad rocket (arugula)
• ¼ cup pepitas (pumpkin seeds)

Orange, Honey & Thyme Dressing

• 1 juicy organic orange, zest and juice
• 2 tbs olive oil
• 1 tsp raw honey
• 1 tbs fresh thyme, chopped

Pre heat the oven to 200°C/392°F

Rinse the barley and then boil in a pot with about 3 cups of water for approximately 35 minutes until soft, keep warm.

Place the chunks of pumpkin and sweet potato in a good sized baking try, drizzle with the olive oil and honey and scatter over the cumin. Toss to coat well and then roast in the pre-heated oven for 30-35 minutes until golden, keep warm.

Meanwhile dry roast the pepitas in a small frying pan over a medium/low heat. Watch them carefully and toss frequently. In just a minute or two they’ll start to golden and pop, remove from the heat.

Prepare the dressing by whisking all the ingredients together with salt flakes and freshly cracked pepper until combined.

To prepare the baked vegetable salad toss the cooked barley with the vegetables, spinach, rocket, pepitas and dressing.

Serve this great vegetarian dish as either a main meal or side. Try topped with fried halloumi for a little added yum!! Enjoy :)