Grilled salmon with sweet barley salad

Instructions

1 Preheat oven to 200°C. Place pumpkin and onion in an ovenproof dish, spray with oil and roast for 20 to 25 minutes. While veges are roasting, prepare barley.

2   Rinse and drain barley. Place it in pan with stock, garam masala and 1 1/2 cups boiling water. Bring to boil, reduce heat and simmer 25-30 minutes.

3 While barley is cooking, place almonds and pumpkin seeds in a dry pan and toast for 2- 3 minutes or until just turning golden. Mix dressing ingredients.

4 Preheat grill and cook salmon for 6 minutes, or until just cooked through.

5 Place cooked barley in a large bowl. Add pumpkin, olives, onion, tomatoes, coriander, rocket and dressing. Toss to mix.

6 Break salmon into chunks and add to salad. Serve sprinkled with the toasted seeds.