• 160g (2/3 cup) pearl barley, washed, dried
  • 1L (4 cups) water
  • 2 bunches baby beetroot, trimmed, scrubbed
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 3 teaspoons honey
  • 3/4 teaspoon wholegrain mustard
  • 2 bunches asparagus
  • 1 green apple, quartered, sliced
  • 80g goat's cheese, crumbled
  • 2 tablespoons pepitas, toasted
  • Micro herbs, to serve
  • Step 1 Preheat oven to 190°C/170°C fan forced. Heat a small saucepan over medium heat. Toast barley, stirring constantly, for 4 minutes or until golden. Add water and bring to boil. Reduce heat to low and simmer for 30 minutes or until tender. Drain and refresh under cold running water.
  • Step 2 Meanwhile, wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender. Discard foil.
  • Step 3 Whisk the oil, vinegar, honey and mustard in a bowl. Season.
  • Step 4 Place asparagus on a lined tray and spray with olive oil. Season and roast for 10 minutes or until tender.
  • Step 5 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.