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Nourishing barley, pumpkin and pickled cabbage salad recipe
Nourishing barley, pumpkin and pickled cabbage salad recipe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Family-friendly vegetarian salad with roasted pumpkin, creamy avocado, and crunchy cabbage.
Ingredients:
  • 150g red cabbage, finely shredded
  • 125.00 ml apple cider vinegar
  • 750g Kent pumpkin, unpeeled, cut into 4 wedges
  • 56.88 gm extra virgin olive oil
  • 220.00 gm pearl barley, rinsed
  • 1 green onion, finely chopped
  • 82.50 ml fresh flat-leaf parsley leaves, roughly chopped
  • 2 avocados, quartered
  • 150g mixed salad leaves
  • 175g red seedless grapes, halved crossways
  • 3 red radishes, thinly sliced
  • 40.00 ml pepita and sunflower seed mix, toasted
  • Shichimi togarashi seasoning, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place cabbage in a shallow glass or ceramic bowl, drizzle with vinegar, season with salt and pepper, and let it marinate, tossing every 15 minutes until ready to use.
  • Place pumpkin wedges on a prepared tray and drizzle with 1 tablespoon of oil. Season with salt and pepper, then roast for 40 minutes, turning halfway through, until golden and tender. While the pumpkin is roasting, cook barley in boiling water according to package instructions until tender. Drain well before using.
  • 1. In a large bowl, combine barley, onion, parsley, salt, and pepper. Toss well to mix. Drain cabbage, saving the pickling liquid. 2. Arrange pumpkin, barley mixture, avocado, salad leaves, cabbage, grapes, and radish on a platter. 3. Whisk together remaining oil and 2 tablespoons of the saved pickling liquid. Drizzle over the salad and sprinkle with seed mix. 4. Finish by sprinkling seasoning over the pumpkin and avocado. Serve promptly.

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