Roasted pumpkin, pearl barley & haloumi salad

SERVES 4 PREP TIME 20 MINUTES COOK TIME 40 MINUTES

750g jap pumpkin, cut into 3cm pieces 2 beetroot, cut into wedges

3 tablespoons extra virgin olive oil 1 teaspoon honey

250g cherry tomatoes

220g (1 cup) pearl barley, rinsed well 1 teaspoon vegetable stock powder

200g haloumi, cut into 2cm cubes 1 teaspoon pure maple syrup

90g (2 cups) rocket or baby spinach leaves MINT PESTO

100g (2 cups, tightly packed) mint leaves 50g (1/3 cup) whole almonds or cashew nuts, toasted, plus extra to serve

2 garlic cloves, crushed

2 tablespoons freshy squeezed lemon juice, plus extra to serve

125ml (½ cup) extra virgin olive oil

1 Preheat the oven to 200°C (fan-forced) and line a large baking tray with baking paper.

2 Combine the pumpkin and beetroot in a bowl. Drizzle on 2 tablespoons olive oil and the honey and toss to coat the vegetables evenly. Spread the pumpkin and beetroot on the tray. Season with a good pinch of salt and pepper. Roast for 20 minutes, pull out the tray and add the cherry tomatoes. Return to the oven to roast for 15 minutes until the vegetables are tender and slightly caramelised.

3 Meanwhile, bring a saucepan of water to the boil. Add the pearl barley and vegetable stock powder, reduce the heat to low and simmer for about 20-25 minutes until the pearl barley is tender but still chewy. Drain well.

4 MINT PESTO Combine the mint, almonds or cashews, garlic and lemon juice in a food processor. Pulse the mixture while slowly pouring in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.

5 Next up, the haloumi. Heat the remaining olive oil in a non-stick frying pan over mediumhigh heat. Add the haloumi, drizzle on the maple syrup and cook for 2-3 minutes on each side until the haloumi is golden brown and slightly crispy on the outside.

6 Time to eat! Place the rocket or spinach, roasted vegetables and pearl barley in a large bowl or platter and gently toss. Add the warm haloumi pieces, drizzle the mint pesto over the salad and toss again to coat everything. Squeeze on some extra lemon juice and add a sprinkle of extra almonds or cashews. Serve.