Ingredients
Serves 2
Black barley salad
Mustard mayo
Mustard dressing
Method
- Before making this recipe, soak the black barley in water overnight, then rinse and repeat for 3 days until it sprouts (optional).
- Place the sprouted barley, water, and stock powder into a large saucepan and simmer for at least 1 hour on medium heat, until a soft but slightly chewy texture is achieved. Depending on the heat, you may need to add more water until the desired texture is achieved. Test it to be sure.
- While the barley is cooking, preheat the oven to 185°C.
- Prepare the pumpkin by cutting off the top half. Scooping out the seeds from the bottom half, creating a bowl shape. Rub the olive oil over the skin of the pumpkin and the inside flesh.
- Roast the pumpkin in the oven for 45 minutes.
Meanwhile, make the mustard mayo by mixing all the ingredients in a bowl to combine. Set aside. - To make the mustard dressing, mix all the ingredients in a bowl to combine. Set aside.
When the barley is ready, allow it cool slightly. - Place in a large bowl and add the cucumber, radish, onion, parsley, feta, and chilli flakes if using. Add the mustard dressing and stir everything through.
- Spoon the barley salad into the roasted pumpkin shell, then drizzle with the mustard mayo. Garnish with some extra feta and herbs before serving.
