I was after a deliciously warming way to use pumpkin recently and the result was this roasted pumpkin with tomato and pearl barley dish. It’s a one-dish wonder which I absolutely love, and it’s packed with flavour. Perfect for a mid week meal!
I slightly tweaked a recipe from Good Food
- 1kg pumpkin
- 2tbs olive oil
- 1tbs ras el hanout
- 1 cup pearl barley
- 400g can crushed tomatoes
- 1 1/2 cups vegetable stock
- 1/2tbs turmeric powder
- 2tbs harissa
- 1tbs olive oil
- 1/3 cup sultanas
- Flat leaf parsley
- Greek yoghurt
- 1/4 cup pepitas
- Preheat the oven to 180C
- Cut the pumpkin into thick, even sized wedges, then coat in the oil and ras el hanout
- Combine the pearl barley, tomatoes, stock and turmeric in a large baking dish, stirring to combine
- Place the pumpkin on top and sprinkle over a little extra ras el hanout and season with salt and pepper
- Roast for 40 minutes, then give a quick stir. If the liquid has been absorbed add a little more stock and then roast for a further 10-20 minutes, until pumpkin is cooked through
- Meanwhile, combine the harissa and olive oil in a small bowl and whisk to combine
- When ready to serve top with the sultanas and herbs then drizzle over the harissa mix, greek yogurt and pepitas
It’s amazing how simple this pumpkin with tomato and pearl barley dish is to make given how delicious it is! It takes a little cooking time, but it’s incredibly hands off and results in almost no dishes to do which is absolutely perfect for a busy weeknight. It also reheats well too, so don’t worry if you end up with leftovers!
If you want to keep this pumpkin with tomato and pearl barley dinner dairy free then you can leave out the greek yoghurt (or sub for an alternative) – I do like the tartness it brings to the dish though! It also uses a lot of pantry staples so it should be a relatively cheap dinner to make as well, which is always an absolute plus!