Warm Pearl Barley, Roasted Pumpkin & Chorizo Salad – Fiona Smith

Heat oven to 190C,.

Cook 1/2c pearl barley in boiling, salted water for 30m, drain.

Toss 1kg pumpkin (chopped to 2cm bits) with 1T fresh oregano (1t dried) & 1T olive oil & roast in oven for 30m til tender.

In a large serving bowl whisk together 1t smoked paprika, juice & zest of 1 lemon, 2t red or white wine vinegar & 4T olive oil then mix through the warm pearl barley.

Pop 1/4c pumpkin seeds into a hot pan and keep them moving until they start to pop. Set aside.

Add 200g sliced chorizo to the hot pan and cook for 2-3m each side til golden.

Add the pumpkin, chorizo, 1/2c coriander leaves to the barley mix & toss together.

Finish with the pumpkin seeds and serve warm.

Optional additions: rocket, red capsicum, feta instead of chorizo, tomato.

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