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.