Roasted Pumpkin Lentil & Barley Salad

Jody C
Oct 25, 2017
2 min read

I think many people get stuck when having to prepare pumpkin, because believe you me, plain steamed pumpkin (especially if it s bland and tasteless) is one of the most boring foods to eat.

Having said that, a pumpkin is one of the foods with the lowest calories and highest fibre and water content.....like 30cal per cup of raw cubed pumpkin! Plus with all the beta-carotene that gets converted into vit A, it’s damn good for your skin and eyes as well.

I use to always steam it because it tends to disintegrate to a paste when cooked, and then add a little cinnamon and honey, which is divine but sometimes you want something else and pumpkin fritters aren’t always the healthiest choice. However over time I have learnt to roast it and oh my word, it is so yummy!

Now add this caramelized roasted pumpkin to a nutty barley and lentil salad and it is a winner!

SO, in celebration of Halloween coming up, here is my Roasted Pumpkin & Lentil Barley Salad!

Roast 5 cups of cubed Hubbard Pumpkin (that is my favourite although any type will do) in a large roasting pan with 3 Tbsp coconut butter and coarse sea salt at 200 degrees Celsius for 60min. Now the key is NOT to stir it too much. Allow it to cook for the first 45min as is, after that you can give it a gentle toss (try not to break it up too much). Once it is baked you can set aside to cool.
TIP: I normally work it in that when I am making dinner with roasted veg and pumpkin, I make extra for the next days lunch, saves time!
Cook ½ cup brown lentils with ½ cup barley (rinse well before cooking) in 2 cups water in ½ tsp salt. I also do this the night before while prepping dinner, another time saver. Once soft and tender, drain excess water and set aside to cool.

Once the above has colled down, you are ready to make your salad (which is ridiculously easy).

Lay your serving bowl with coz, butter or baby lettuce and then in a separate mixing bowel, add the following together
Add 2 cups of your cooked lentils and barley
2 cups of your roasted pumpkin
2 spring onions chopped
60ml olive
60ml apple cider vinegar (or lemon juice)...less if you don’t like things too tangy
Salt & pepper to taste
Mix gently and then spoon over your lettuce leaves onto your serving bowl.
This serves 4 main meals OR it can be a side dish to any other meal this summer.

Besides the fantastic benefits from pumpkin, both barley and lentils are super high in fiber, protein and minerals so you have a little super food salad bowl on your hands here! ENJOY

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