Salad with Spelt, Barley, Forest Mushrooms and Grilled Pumpkin


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


For the pumpkin

  • 500–600 g (16–20 oz) butternut pumpkin (butternut squash)
  • 150 ml (5 fl oz/ cup) olive oil
  • 1 garlic clove, crushed
  • 2 tbsp (approx. cup) fresh thyme
  • ½ tsp each cumin, ground coriander and cayenne pepper
  • 1 tsp salt

For the forest mushrooms

  • 500 g (1 lb/5 cups) mixed mushrooms
  • 2 tbsp fresh thyme
  • 2 garlic cloves, coarsely chopped
  • 1 tsp salt and freshly ground pepper
  • 75 ml ( fl oz/ cup) olive oil

And also

  • 150 g (5 oz/¾ cup) spelt (organic store)
  • 150 g (5 oz/¾ cup) barley (organic store)
  • approx. 75 ml ( fl oz/ cup) red wine vinegar
  • a little fresh thyme


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. Place a sheet of baking paper on a baking sheet and arrange the pumpkin on it. Bake the cubes in an oven preheated to 180°C (350°F/Gas 4) for 30 minutes until done or until the edges turn dark.

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.