Barley is a wonderfully versatile grain packed with a rich nut like flavour and a chewy pasta like consistency. I tried this salad at a salad bar and fell in love with the combination of ingredients. For the extra crunch this uses roasted makhana (puffed lotus seeds ) ,also a super healthy option instead of adding bread croutons or pine nuts. The salad has a fairly sweet taste owing to the sweetness of the pumpkin and the dressing (personally I like the sweetness), you can adjust the level as per your taste
Ingredients (makes 1 large bowl)
2 cups peeled, diced pumpkin (yellow kadoo)
1/2 cup barley grains
1 cup makhana
4 garlic cloves
1 medium onion , finely sliced
For the dressing
2 tablespoons olive oil
Salt to taste
1 teaspoon pepper powder
1 tablespoon balsamic vinegar
2 tablespoons honey
Rosemary (fresh preferably)
1. Pre-heat oven to 200 degrees Celcius
2. On a greased baking tray, spread the pumpkin cubes, sliced onions and the garlic cloves. Drizzle a little olive oil over the arrangement and bake on the top rack for 10-15 minutes or till the pumpkin is tender and slightly browned at the bottom. Actual time depends on the type and quality of the pumpkin used.
3. Meanwhile boil the barley in a pot of water . Takes about 20 minutes. Barley will increase 3-4 times in size and you can take out one grain to test if it is done. It should be al-dente , just like pasta is cooked. Drain with cold water when done and rest in a sieve
3.Remove the roasted vegetables from the oven, discard the garlic cloves.
4. In a bowl mix all the ingredients together and toss.
5. Serve the salad cold or warm, both taste equally good
