- 400g butternut pumpkin, cut into 2cm chunks
- Olive oil spray
- Salt and pepper, to taste
- 2 baby eggplant, cut lengthways into thin slices
- 2 zucchini, cut lengthways into thin slices
- 1 large red capsicum, cut into thick strips
- 1 1/2 cups pearl barley, cook as per packet directions, drain and keep warm
- 4 spring onions, sliced
- 1/2 cup ZoOSh Mighty Balsamic Splash Light
- 2 chorizo, thinly sliced, fried until crisp and drained
- 6 fried eggs, for serving
- Freshly ground black pepper
- Basil leaves, for garnish
- Extra ZoOSh Mighty Balsamic Splash Light, if desired
| - Place the pumpkin on a lined baking tray, spray with oil and season. Bake in a moderate oven 180°C for 30 minutes or until tender
- Spray the eggplant, zucchini and capsicum with oil and chargrill in batches for several minutes or until just tender. Keep warm
- Combine the warm barley, spring onions, pumpkin, vegetables and chorizo. Season to taste. Spoon into serving bowls, top each with a fried egg, a little black pepper and basil leaves. Drizzle with a little extra dressing if desired. Serve immediately
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