Ingredients
- 1 pumpkin, peeled and cut into long pieces
- 1 tablespoon olive oil
- 250g pearl barley
- 200g broccoli, cut into medium-sized pieces
- 6 asparagus
- 100g sliced tomatoes
- 1 small red onion, diced
- 2 tablespoons pumpkin seeds
- 1 tablespoon small capers, rinsed
- 1 tablespoon small peas,
- 20g basil, chopped
For the dressing
- 5 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely chopped
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Preparation
Heat oven to 200 ° C / fan 180C / gas 6.
Put the pumpkin in a baking dish and season with olive oil. Cook for 20 minutes.
Meanwhile, boil the barley for about 25 minutes in salted water until it becomes tender,
While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, put it in a bowl and pour over the dressing. Mix well and let cool.
Boil the broccoli and asparagus in salted water until just tender, then drained and rinsed in cold water. Drain and dry.
Add the broccoli and the remaining ingredients to the barley and mix well. It will be delicious hot or cold