Roast pumpkin and pearl barley dish
*Great lunchtime meal.
Serves 4
½ medium size Jap pumpkin with skin and seeds removed
olive oil
1 cup pearl barley raw
4 celery sticks
150g haloumi – thick sliced or feta cheese
100g kalamata olives
handful of parsley – chopped
2 tbls balsamic vinegar
squirt lemon juice
Method
Preheat oven to 180oC.
Cut up pumpkin into cubes and toss through olive oil and season with pepper, place in oven for 20 minutes.
Cook up pearl barley as per packet directions, and then drain well.
Slice up the celery length ways or angled.
If using Haloumi – Heat some oil and cook haloumi until golden.
Place all the cooked ingredients, along with other ingredients in a bowl together and toss through the balsamic vinegar and lemon juice, then serve.
*ideal lunch meal.
*Perfect to have with lean steak or chicken.
