Barley Pumpkin Salad

Ingredients

• 125 g pearl barley
• 300 ml water
• 1 tsp salt
• 5 tbsp Lemon juice
• pepper (ground)
• 2 tsp chopped thyme leaves
• 4 tbsp olive oil
• 1 Shallot
• 400 g spinach
• 400 g pumpkin flesh
• 40 g parmesan (block)

Instructions

1. 1.

   Soak pearl barley overnight in cold water, then drain and cover with water; simmer for about 1 hour until tender (season well with salt 15 minutes before draining). Place on a sieve and rinse with cold water.

2. 2.

   Peel the shallot and finely chop it.

3. 3.

   Wash, trim, and clean the spinach. Blanch in lightly salted boiling water until wilted, then drain, shock in ice water, and let dry. Squeeze out excess moisture and roughly chop.

4. 4.

   Dice the pumpkin into small cubes and cook in lightly salted boiling water for about 10 minutes; drain and let cool.

5. 5.

   Heat 1 tbsp oil in a saucepan and sauté the shallot until translucent. Add the spinach and cook for 4–5 minutes, seasoning with lemon juice, salt, pepper, and thyme.

6. 6.

   Whisk the remaining oil, lemon juice, salt, and pepper together.

7. 7.

   Combine the drained barley with the vegetables and dressing, arrange on a plate, and shave parmesan over the top.