Pumpkin Stuffed with Pearl Barley

Cook Time 2 hours (+ overnight soaking)

Servings 6

Ingredients

1 medium Kent pumpkin (about 3.5kg)

¾ cup of pearl barley, rinsed

2 French shallots, finely chopped

1 large handful of mint leaves, chopped, a few leaves reserved to garnish

1 large handful of parsley leaves, chopped, a few leaves reserved to garnish

1 pomegranate, seeds removed and half reserved to garnish

1 tbsp capers

6 cherry tomatoes quartered

1 tbsp pepitas seeds, toasted

Salt and pepper

Cashew cream

100g cashew nuts, soaked in plenty of water the night before

1 tbsp tahini

1/2 a lemon, juice

1/2 clove of garlic

3 tbsp extra virgin olive oil

Method

Preheat the oven to 160°C.

Place the whole pumpkin on a tray and bake for 1.5-2 hours or until tender.

Cut the top third of the pumpkin off and keep for another use.

Scoop out the seeds and season pumpkin with salt and pepper.

For the cashew cream, drain cashews and place in a blender with the tahini, lemon, garlic and extra virgin olive oil. Blend until thick and cream and season.

Cook barley as per packet instructions and cool to room temperature. Add the shallots, herbs, pomegranate, capers and tomatoes. Add a few generous spoonfuls of cashew cream in to barley and fold through.

Place pumpkin onto a platter and fill the cavity with the barley salad. Drizzle over more cashew cream and add the extra herb leaves and pepitas.