Tangy Barley with Roasted Pumpkin and Goat Cheese

Instructions

1. 1

   Prepare the pumpkin

   Preheat the oven to 220 °C. Cut the pumpkin into cubes about 2.5 cm across and the onion into wedges. Arrange them on a baking sheet and toss with 20 ml olive oil, 1 g salt, and the black pepper.

   
2. 2

   Roast the vegetables

   Roast for 20 minutes, then add the whole sage leaves to the pumpkin and roast for another 5 minutes. The pumpkin should be tender with browned edges, and the onion softened and golden in places.

   
3. 3

   Cook the barley

   Rinse the barley in a sieve. Bring 450 ml water and 1 g salt to a boil in a saucepan, add the barley, and simmer uncovered over low heat for 25 to 30 minutes, until tender but still slightly firm to the bite. Drain if any water remains.

   
4. 4

   Toast the seeds

   While the barley finishes cooking, add the pumpkin seeds to a dry pan. Toast for 2 to 3 minutes over medium heat, stirring often, until fragrant and beginning to pop gently. Transfer them to a plate so they stop toasting.

   
5. 5

   Season and serve

   Combine the warm barley with the roasted pumpkin, onion, and sage. Add the remaining 10 ml olive oil and the apple cider vinegar; toss and taste to balance the sweet pumpkin with a fresh tang. Divide among plates, crumble the goat cheese on top, and sprinkle with the toasted seeds. Serve warm.