This is what Boyana says:
1 cup barley
½ medium pumpkin or butternut squash, peeled and cut in bite-sized cubes
1 avocado, peeled and cubed
a handfull of raw pistachios
seeds from ½ pomegranate
1 – 2 garlic cloves, peeled and roughly chopped
¼ moroccan preserved lemon, roughly chopped (or juice from ½ lemon + salt)
a lot of fresh parsley
Place the pumpkin in a pan in one layer, drizzle with a little olive oil and sea salt and bake in a preheated oven at 200°C about 20 minutes, or until soft.
Put the barley in a pot with water and cook about 20 minutes, or until the barley is tender. Drain and transfer to a salad bowl.
Put all the dressing ingredients in a food processor to make the dressing. Pour the dressing over the barley and mix well. Add the pumpkin, avocado, pistachios and pomegranate seeds and serve.
This recipe on her blog is here and there is a print option so you can print it directly from her blog.
Thank you Boyana for joining us today and sharing this heavenly salad with us!
Let me know what you think in the comments!