Ingredients
Method
Ingredients
Method
Meanwhile, wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender. Discard foil.
Whisk the oil, vinegar, honey and mustard in a bowl. Season.
Place asparagus on a lined tray and spray with olive oil. Season and roast for 10 minutes or until tender.
Combine barley, apple, goat's cheese and half the dressing in a large bowl. Add beetroot and asparagus. Toss gently to combine. Drizzle with remaining dressing and sprinkle with pepitas and herbs.
Ingredients
Method
Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente, adding the beans in the last 2 minutes of cooking. Transfer to a colander and refresh under cold running water. Drain well.
Transfer pasta and beans to a large bowl. Add the lentils, tomato, parmesan, basil pesto and basil leaves. Season with pepper. Toss to combine.
Ingredients
Method
Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake until well combined. Drizzle over the salad and serve immediately.