Roasted Pumpkin Stuffed with Black Barley Salad

Ingredients 

• Half a butternut pumpkin

• 2 tbsp olive oil

• 1 cup black barley

• 6 cup water

• Half a cucumber, finely diced

• 1/2 a cup pickled radish, finely diced

• 1/2 a red onion, finely diced

• 1/2 cup herbs (mint or/and parsley), roughly chopped

• 1/3 a cup of Biolife vegan feta

• 1/2 tsp chilli falkes (optional)

• My mustard mayo (recipe on web site)

• My mustard salad dressing (recipe on web site)

Method

1. Chop the bottom half of a butternut pumpkin away from the top, and scoop out the seeds.

2. Rub the olive oil over the pumpkin and in the inside of it, and roast it for 45 minutes

3. Soak 1 cup of barley in water overnight, then rinse and repeat for 3 days to sprout it. OR cook 1 cup in 6 cups of water in a large pot for at least an hour on medium heat, until a nice chewy texture is achieved. Depending on the heat you may need to add more water until desired texture is achieved. Taste test it to be sure.

4. Let the barley cool slightly, then in a large bowl combine it with the cucumber, radish, onion, herbs, feta and chilli flakes if using.

5. Drizzle over about 1/4 a cup of the mustard dressing

6. Stuff the salad into the pumpkin shell, and drizzle the mayo over the top.

7. Serve with some extra feta and herbs on top.