Cooked - Nourishing Barley, Pumpkin And Pickled Cabbage Salad Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Nourishing Barley, Pumpkin And Pickled Cabbage Salad Recipe

4.0

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

Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place cabbage in a shallow glass or ceramic bowl. Add vinegar. Season with salt and pepper. Set aside until required, tossing every 15 minutes.
Meanwhile, place pumpkin wedges on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast, turning halfway, for 40 minutes or until golden and tender. Meanwhile, cook barley in a saucepan of boiling water, following packet directions, until tender. Drain well.
Transfer barley to a large bowl. Add onion and parsley. Season with salt and pepper. Toss to combine. Drain cabbage, reserving pickling liquid. Arrange pumpkin, barley mixture, avocado, salad leaves, cabbage, grapes and radish on a platter. Whisk remaining oil with 2 tablespoons pickling liquid. Drizzle over salad. Sprinkle with seed mix. Sprinkle seasoning over pumpkin and avocado. Serve immediately.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineFusion

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 83 weeks ago

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