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First, cook the barley. If time allows, pre-soak the barley in a bowl with 2 cups boiling water from the kettle. Set aside to soak for 2-4 hours (this will soften the grain and speed cooking). Either way, rinse the barley in a sieve and place it into a saucepan. Add 3 cups cold water, add the salt and bring to a boil. Simmer for 25-30 minutes, and up to 40 minutes if not soaked, until the barley is tender. Drain the cooked barley in a sieve then tip into a wide salad bowl.
Meanwhile, roast the pumpkin. Heat the to 190ºC (fan 170ºC). Place the pumpkin on a small roasting tray. Drizzle with olive oil, add a pinch of salt and toss to combine. Roast for 10 minutes, flip the pumpkin and roast for a further 10-15 minutes until golden.
Scatter the pumpkin over the drained barley, and set aside to cool until warm. Then, add the parsley, feta and walnuts, and gently mix together.
Make the dressing. Combine the ingredients in a jar and shake to emulsify.
When ready to serve, pour the dressing over the salad and toss to combine.