• 2 red onions
• 2 cups diced pumpkin, kumara and parsnip
• 2 cups of diced capiscums and courgettes
• 1 c pearl barley
• 3 cups stock
• 2 cups sliced spinach, silverbeet or rocket
• ½ c vinaigrette

Preheat the oven to 190C and bake the pumpkin, kumara and parsnip in a little oil for about 25 mins. Toss the capsicum and courgette in a little oil and bake until tender. While the vegetables are cooking rinse the barley and simmer in the stock until tender and most of the liquid is absorbed.

Toss everything together with the spinach and drizzle over the vinaigrette.