pumpkin and pearl barley salad


½ a butternut pumpkin cut into 1cm slices
2 tablespoons of maple syrup
2 tablespoons of white balsamic vinegar
1 tablespoon olive oil
Rock salt
Cracked black pepper
1 ½ cups of pearl barley* rinsed
4 ½ cups of water
250 grams of green beans sliced and par cooked if desired
100 grams of goats fetta
1 cup of flat leafed parsley
1 tablespoon of olive oil and 2 tablespoons of white balsamic vinegar

Preheat oven to 200 degrees, place pumpkin on baking tray lined with non-stick paper, mix together the maple syrup, vinegar and olive oil and brush over the pumpkin, season with salt and pepper. Cook for approximately twenty minutes and check or cook until done.
Place the pearl barley in the water in a saucepan over a high heat, bring to the boil and cook, uncovered until done, drain and cool slightly.
Place the pumpkin, cooked barley, beans, fetta and parsley in a bowl and toss gently to combine, add the dressing and serve.

*Please note that Barley does contain gluten
** adapted from a Donna Hay magazine issue 65 oct/nov 2012