Barley Salad with Pumpkin, Leek and Cranberries

Ingredients

• 200 g pearl barley
• 400 ml Vegetable broth
• 1 small stalk leek
• 500 g pumpkin flesh (e.g., Hokkaido)
• 2 tbsp Rapeseed oil
• 1 Garlic clove
• 50 g dried cranberries
• Salt
• pepper (ground)
• 1 pinch cinnamon
• 0.25 tsp ground coriander
• 0.25 tsp ground cumin
• 2 tbsp lemon juice
• 2 tbsp apple balsamic vinegar
• 2 tbsp nut oil (e.g., walnut oil)
• cress for garnish

Instructions

1. 1.

   Rinse the barley in a sieve and cook it in boiling vegetable broth for about 30 minutes until al dente.

2. 2.

   Meanwhile wash, trim and slice the leek into rings. Dice the pumpkin flesh into 2–3 cm cubes.

3. 3.

   Heat 2 tbsp rapeseed oil in a large pan. Peel the garlic, press through a press and sauté with the pumpkin and leek for about 10 minutes, turning occasionally.

4. 4.

   Drain the barley and let it dry. Mix the cranberries into the cooked vegetables. Season with salt, pepper, cinnamon, coriander, cumin, lemon juice and vinegar. Stir in the nut oil, taste and serve sprinkled with cress.