Name: Barley and Nutty Roast Vegetable Salad
Prep time: 30 min
Cook time: 1 h 15 min
Ingredients: 500g butternut pumpkin, cut into 2cm chunks; 250g baby beets, trimmed and cut into 2cm chunks; 2 medium carrots, halved lengthwise then cut diagonally into long chunks; Olive oil spray; 1 cup of pearl barley, rinsed; 2 medium zucchini, cut into 2cm cubes; 1 small (250g) eggplant, cut into 2cm cubes; 1/3 cup dukkah for sprinkling; 1/3 cup light olive oil; 1/4 cup The Good Nut Natural Peanut Butter Smooth; Juice of 1 orange; 1 tablespoon honey; 1/4 cup parsley leaves

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PLACE the pumpkin, beets and carrots onto a paper lined tray. Spray well with oil and bake in a moderate oven 180°C for 20 minutes
ADD the zucchini and eggplant to the tray then spray all the vegetables again with oil. Sprinkle liberally with dukkah and bake a further 20-30 minutes or until the vegetables are tender
MEANWHILE cover the barley with water in a medium saucepan. Bring to the boil then simmer for 40-50 minutes or until the barley is tender, drain well and keep warm
TOSS the vegetables through the barley on a serving platter. Whisk together the oil, peanut butter, juice and honey then drizzle over the salad. Sprinkle over the parsley and serve immediately

PLACE the pumpkin, beets and carrots onto a paper lined tray. Spray well with oil and bake in a moderate oven 180°C for 20 minutes
ADD the zucchini and eggplant to the tray then spray all the vegetables again with oil. Sprinkle liberally with dukkah and bake a further 20-30 minutes or until the vegetables are tender
MEANWHILE cover the barley with water in a medium saucepan. Bring to the boil then simmer for 40-50 minutes or until the barley is tender, drain well and keep warm
TOSS the vegetables through the barley on a serving platter. Whisk together the oil, peanut butter, juice and honey then drizzle over the salad. Sprinkle over the parsley and serve immediately

PLACE the pumpkin, beets and carrots onto a paper lined tray. Spray well with oil and bake in a moderate oven 180°C for 20 minutes
ADD the zucchini and eggplant to the tray then spray all the vegetables again with oil. Sprinkle liberally with dukkah and bake a further 20-30 minutes or until the vegetables are tender
MEANWHILE cover the barley with water in a medium saucepan. Bring to the boil then simmer for 40-50 minutes or until the barley is tender, drain well and keep warm
TOSS the vegetables through the barley on a serving platter. Whisk together the oil, peanut butter, juice and honey then drizzle over the salad. Sprinkle over the parsley and serve immediately