Barley Salad

Ingredients

• 2 beetroot roots (100 g each)
• 4 tbsp olive oil
• 1 sprig rosemary
• 600 g Brussels sprouts
• 1 small Hokkaido pumpkin (600 g)
• 0.5 tsp caraway seeds
• Pepper
• 150 g barley groats

Instructions

1. 1.

   Wash, trim, peel beetroots and cut into bite-sized pieces. Toss with 2 tbsp olive oil and spread on a parchment-lined baking sheet. Roast in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15 minutes.

2. 2.

   Meanwhile wash rosemary, pat dry and pluck the needles. Clean Brussels sprouts and pumpkin. Halve the pumpkin, remove seeds and cut into large cubes; halve the sprouts. Toss with remaining olive oil and add to the baking sheet with beetroots. Sprinkle caraway, rosemary needles, salt and pepper, then roast for another 20 minutes.

3. 3.

   Simultaneously cook barley in boiling salted water for about 20 minutes, drain and let it rest.

4. 4.

   Arrange drained barley on plates with the roasted vegetables and serve the warm barley salad immediately.