Ingredients
| 2 tsp sun-dried capsicum |
| ⅓ cup pine nuts |
| 2 tsp currants |
| 1 pinch black pepper |
| 1 pinch sea salt flakes |
| 2 tbsp extra virgin olive oil |
| 1 tsp chilli flakes |
| ⅔ cup flat-leaf parsley |
| ¼ whole lemon |
| 1 tbsp quince paste |
| 1 tsp balsamic vinegar (white) |
| ⅓ cup chives |
| 2 tbsp balsamic glaze |
| 2 cloves garlic |
| ½ tsp nigella seeds |
| 1 tbsp cumin seeds |
| 1 tbsp olive oil |
| 350 g butternut pumpkins |
| 1½ cups pearl barley |
Preparation
Read full directions on He Needs Food - John Bek at http://heneedsfood.com/2010/11/spiced-pearl-barley-with-balsamic-roast-pumpkin/
