Peel the pumpkin, quarter and remove the seeds. Cut the pulp into large chunks approx.
In the meantime cook the spelt and barley in salted water until done (approx. 40 minutes). Rinse in cool water. Clean the mushrooms, tear or cut them coarsely into pieces and place them in an oven-proof dish. Sprinkle with all ingredients on the list. Stir and place in the oven under the pumpkin. The mushrooms will be ready after 8–10 minutes. Remove from oven and leave to cool.
When all ingredients are ready they can be loosely mixed in a large bowl including any liquid from the mushroom oven dish. Season the salad with red wine vinegar. Sprinkle with the remaining thyme leaves.
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