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3 beetroots, trimmed and cut into quarters
2 cups pumpkin, peeled and cut into cubes
2 salmon fillets skin off
3 tbsp olive oil
1 cup pearl barley cooked
1/2 cup toasted walnuts
1/2 cup crumbled feta
Paul Newman’s Own Classic Dressing
Chilli flakes, optional
2 tbsp Dill fronds
Pre-heat oven to 180C. Arrange the vegetables in a baking tray and drizzle with olive oil. Roast for 20 minutes, add the salmon and roast for a further 10 minutes. Meanwhile cook the pearl barley in plenty of salted boiling water until tender but still with a slight crunch.
Drain the pearl barley and toss with Paul Newman’s Own Classic dressing. Spoon into bowls, top with the roast vegetables, feta, walnuts, chilli, dill and add extra dressing to taste.
Prep time 20 mins
Cook time 35 mins