Tuscan Pearl Barley Salad | With Roasted Pumpkin and Walnuts

Preheat the oven to 200 °C. Peel and deseed the pumpkin, then cut it into 2 cm cubes. Toss with 1 tablespoon of extra virgin olive oil, a pinch of salt and pepper, then spread onto a baking sheet lined with baking paper. Roast for 25-30 minutes until browned on the outside and tender on the inside.

Rinse the pearl barley thoroughly under cold running water. Place in a saucepan with three times the amount of lightly salted water and bring to a boil. Cover and simmer over low heat for 25-30 minutes until al dente. Drain and let cool until lukewarm.

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant and golden brown. Remove from heat, let cool, then coarsely chop.