Amazing lunch bowl loaded with delicious goodness.
To roast the pumpkin, place the dices on a oven tray, drizzle with olive oil and za'atar spice. Bake for 30-40 minutes until soft and a bit brown.
Meanwhile, in put a pan over a medium-low heat. When hot, add olive oil, sliced onion and garlic and sautée until onion is cooked.
Turn up the heat and add the pumpkin seeds and toast for a couple of minutes.
If using raw barley, rinse it and boil it in a pan with plenty of water. If using already boiled barley, add it to the pan with the onion mix and stir to coat well the barley with the oil. Season.
Turn off the heat, add spinach, cover and let them wilt with the leftover heat.
Now prepare the dressing by whisking tahin, apple vinegar, water, salt and pepper. Add as much water as need it to make it a bit thin.
When the pumpkin is roasted, add it to the barley pan, stir and add the dressing.
Serve immediately.