1/2 cup dried chickpeas
1/2 cup pearl barley
130 grams green beans, trimmed
450 grams pumpkin, unpeeled, sliced thinly
4 baby beets, peeled, trimmed, and quartered
1 1/2 tablespoons soft goat’s cheese, crumbled
2 tablespoons toasted pepitas
For the maple and thyme dressing:
2 tablespoons cold-pressed extra-virgin coconut oil
2 tablespoons pure maple syrup
2 tablespoons white wine vinegar
2 teaspoons fresh thyme leaves
Preheat the oven to 200°C.
Cook the chickpeas and barley in a medium saucepan of boiling water, about 20 minutes or until tender. Add the green beans to the pan at the last minute of cooking time. Drain. Rinse under cold water. Drain.
To make the maple and thyme dressing, combine all the ingredients in a screw-top jar, season to taste, and shake well to combine.
Combine the pumpkin and beets with two tablespoons of the dressing in a small lined baking dish. Roast about 20 minutes or until caramelised and tender.
Combine the barley, chickpeas, beans, pumpkin, beets, and the remaining dressing in a medium bowl. Toss gently. Serve the salad sprinkled with the cheese and pepitas.