date:Oct 30, 2013
Ingredients
1 cup pearl barley
700g butternut pumpkin, peeled, chopped
1 tablespoon honey
2 teaspoons olive oil
100g baby spinach
120g goat's cheese, crumbled
Dressing
1 1/2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Method
1. Place barley and 4 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 35 minutes or until tender and liquid almost absorbed. Drain. Rinse under cold water. Drain. Transfer to a bowl.
2. Meanwhile, preheat