Salad with Spelt, Barley, Forest Mushrooms and Grilled Pumpkin

Name: Salad with Spelt, Barley, Forest Mushrooms and Grilled Pumpkin
Ingredients: ½ tsp each cumin, ground coriander and cayenne pepper; 150 ml (5 fl oz/⅔ cup) olive oil; 1 garlic clove, crushed; 150 g (5 oz/¾ cup) barley (organic store); 1 tsp salt; 2 tbsp fresh thyme; 500 g (1 lb/5 cups) mixed mushrooms; 2 garlic cloves, coarsely chopped; 1 tsp salt and freshly ground pepper; 2 tbsp (approx. ⅛ cup) fresh thyme; approx. 75 ml (2½ fl oz/⅓ cup) red wine vinegar; 500–600 g (16–20 oz) butternut pumpkin (butternut squash); 75 ml (2½ fl oz/⅓ cup) olive oil; a little fresh thyme

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

For the pumpkin

500–600 g (16–20 oz) butternut pumpkin (butternut squash)
150 ml

Side dish
Lunch
Vegan

Method

Peel the pumpkin, quarter and remove the seeds. Cut the pulp into large chunks approx. 2 × 2 cm (¾ × ¾ inch). In a bowl, mix all the other ingredients and pour over the pumpkin cubes. Stir thoroughly. Plac