• 80ml olive oil
• 80ml balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 butternut pumpkin, peeled and cut into long wedges
• 1 tbs olive oil
• 200g pearl barley
• 1 bunch broccolini, slice any thick stems lengthways
• 100g semi-dried tomatoes, sliced
• 10-15 pitted olives, halved
• 50g baby spinach
• 100g feta
Mix the dressing ingredients in an empty jar and shake to combine thoroughly.
Place the butternut pumpkin wedges on a baking tray, drizzle with olive oil and bake at 180C for 25 minutes.
Put the pearl barley in a saucepan of salted water, bring it to the boil and simmer for 30 minutes.
Place the broccolini in a steamer basket over the simmering barley and cook for around 5 minutes or until just tender (or cook separately if preferred).
Allow to cool.
Drain the barley and transfer it into a large bowl.
Add the semi-dried tomatoes, olives and baby spinach.
Pour 2/3 of the dressing over the barley and stir to combine.
Add the roasted pumpkin wedges and the broccolini, then gently toss together.
Crumble the feta over the top and drizzle with the remainder of the dressing.