Pearl Barley and Roast Pumpkin Salad

• Keep components separate to maintain their individual flavours and familiar presentation.

Pearl Barley

• Boil the barley in water. Reduce to a simmer and cook for 60–75 minutes, or until tender but not too chewy.
• Drain and rinse well under running water to remove excess starch.
• Drain thoroughly and weigh the cooked barley.
• Weigh the chicken stock and Shape It Powder according to the amount of cooked barley. For every 100g of cooked barley, use 100g chicken stock and 4g Shape It Powder.
• In a saucepan, stir the chicken stock and Shape It Powder.
• Add the cooked barley and bring to the boil over medium heat.
• Reduce heat and simmer gently for 2 minutes, stirring occasionally.
• Place in a blender or food processor and puree on high until smooth, scraping down sides as required. Season to taste with salt and pepper.
• Pipe pureed barley onto a prepared tray to resemble pearls of barley. Cover with cling film and refrigerate until set.

Vegetable Components

• Prepare each vegetable components to IDDSI Level 4 Pureed, including pumpkin, green beans and olives. For moulding, use Shape It Moulds for olives, a square container for the pumpkin, and a piping bag for the green beans. See the Equipment section for further details.

Miso Ginger Dressing

• Add all ingredients into a blender or food processor and puree until smooth.
• Pass the pureed miso dressing through a fine sieve to remove any lumps and achieve a smoother consistency.
• Pour the mixture into prepared container and refrigerate until required.

Parsley and Mint Puree

• Add all ingredients into a blender or food processor and puree until smooth.
• Pass the pureed through a fine sieve to remove any lumps and achieve a smoother consistency.
• Pour the mixture into prepared container and refrigerate until required.

Assemble and Serve

• Cut the set pumpkin into 1.5cm cubes.
• Cut the set olives in half.
• To assemble, arrange the pureed barley, pumpkin, green beans, and olives on plates.
• Add the Persian feta. Drizzle with dressing and parsley and mint puree.
• Serve at room temperature, alongside Shape It pureed Miso Glazed Salmon.
• Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.