Yum yum yum! This salad is warm, and comforting and full of flavour. It’s also loaded with vegetables and totally winter appropriate. The crunchy toasted coconut, crispy bits of roast cauliflower and caramelised pumpkin are a killer combo. Especially with miso and sesame paste coating it all. Yes, yes, yes.

I love this with the nutty pearly barley as it’s easy to scoop it up and get a little something in every bite. The fresh coriander adds the brightness these salty sweet roast veggies are begging for. It’s winter comfort food, but lighter than a pasta bake because not every night can be pasta bake night. Apparently…

If you’re not super keen on coriander (yes, yes I know it’s a legitimate thing… that I’m blessed with not having to deal with) then you could do mint instead.

Feel free to go with quinoa instead of pearl barley if you want to keep things gluten free, it would be delicious!

Serves 2 (generously as a main)

Ingredients

1/2 small butternut pumpkin, 2 cm dice (3 cups worth)

1/4 cauliflower, separated into bite sized florets

1 Tbs miso paste

1 Tbs coconut oil

2 tsp chilli flakes

1 Tbs sesame Seeds

2 cloves garlic

1 cup pearl barley

3 cups stock

1/3 cup shredded coconut

1/3 cup finely chopped spring onion

1 cup coriander leaves, washed

1 tsp coriander stalk, finely chopped

2 tsp ginger, freshly grated

1 tsp sesame oil

1 Tbs light soy sauce

1 Tbs water

1 Tbs lime juice

Directions

Preheat oven to 180 degrees. Line a large baking tray with parchment paper.

Rinse barley and combine with stock in a medium pot. Bring to a boil, turn down to a simmer and cook for 40 minutes or until the liquid is mostly absorbed and the barley is tender. Set aside.

Melt coconut oil and mix with the chilli flakes and miso paste in a large bowl. Add the vegetables to this bowl, along with the sesame seeds and toss to combine and coat the vegetables. Spread the vegetables on the prepared tray in a single layer, add garlic cloves (skin on) and place in oven. Bake for 20 minutes add the coconut and bake for a further 15 minutes or until the pumpkin is tender and the coconut is golden.

In a small jar or bowl combine the ginger, coriander stalks, sesame oil, soy, water and lime juice. Squeeze in the roasted garlic from the cloves. Stir (or shake if using a jar) until well combined.

To serve: Scatter 1/3 of the coriander and spinrg onion on the base of your serving dish. Top with the barley, drizzle over half the dressing, follow with another 1/2 the remaining coriander and spring onion. SPread the roast vegetables and coconut on top and follow with the remaining dressing, coriander and spring onion.

Enjoy!