This is delicious. I’m glad I have a lot of it because it is really delicious. I was trying to figure out what to do with the adorable little pumpkin from my vegbox and I decided to roast it with some vegbox peppers and onions to make a barley salad with a harissa dressing. It couldn’t be more delicious. The pumpkin melts into the barley and it is silky and savoury and delicious. Here is what you do.

Chop up some pumpkin with some peppers and red onion and toss with some salt, pepper, and olive oil and set to roast on high heat (200c/400f) for about 20 mins or until roasted.

While your veg are roasting set your barley to cook. I used pearl barley and made mine in the instant pot, on 23 mins at high pressure and natural release. I made a quick dressing using a generous teaspoon of harissa, the juice of a lemon, and 1/4c of oil. When the barley was done, I mixed it with the roasted veg, fresh mint, and then poured the dressing over and adjusted to taste. You can add non-dairy/dairy feta if you like. Done and done.