Ingredients

Method

• 1 ½ cups barley or stampkoring or pearled whole wheat, washed well
• 500 g pumpkin, cut into chunks
• 45 ml olive oil
• sea salt and freshly ground black pepper
• 1 disc feta cheese
For the gremolata dressing
• 15 g Italian parsley, roughly chopped
• 1 T lemon zest
• 2 cloves garlic, crushed
• 2 T lemon juice
• 4 T olive oil
• sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C.

Place the stampkoring or pearled whole wheat in salted water. Bring to a boil and cook until tender, about 1 hour. Rinse and set aside.

Toss the pumpkin with the olive oil and season with salt and pepper. Roast for 30 to 35 minutes or until cooked through.

Toss the pumpkin and feta with the whole wheat.

Combine the ingredients for the gremolata dressing and stir the dressing into the salad. Season to taste and serve warm or cold.