Barley

1. Heat a deep pan with olive oil. When hot, add shallot and sauté for 3-4 minutes on medium heat.
2. Add barley and toss in the oil, add 1 teaspoon salt then add 3 cups water and bring to a boil then reduce heat to medium, cover and cook for approximately 1 hour.

Kabocha

1. Preheat oven to 425 degrees.
2. With a sharp knife, cut the squash down the middle (top to bottom).
3. Scoop out all the strings and seeds, then cut into 1-inch thick wedges.
4. Place on large baking sheet lined with foil then brush with olive oil. Salt and pepper to taste.
5. Cook for approximately 30 minutes or until the flesh is soft when pierced with a knife.

Kale

1. Wash then remove ribs and tear the kale into – inch pieces.
2. Heat a large pot with water and 2 teaspoons salt. When boiling, add kale and cook for 3 minutes, then drain.
3. Heat a large skillet with 1/4 cup olive oil, add garlic and red peppers and sauté for 3 minutes until starting to color. Add kale and stir to cover with the oil. Add 1 teaspoon of salt. Continue to cook over medium heat, stirring occasionally, for approximately 30 minutes until the kale is dark green and crispy.

Pumpkin Seeds

1. Toast cumin in a small pan over medium heat until fragrant, 2-3 minutes. Crush them with a mortar and pestle. Or you can used ground cumin.
2. Melt butter in a medium skillet over medium heat. Add pumpkin seeds, sugar, spices and a good pinch of salt. Continue cooking for a couple more minutes until the seeds start to snap and caramelize.
3. Remove from heat, wait 30 seconds then add honey. Place on a plate to cool.

Plating

1. Place barley, kabocha and kale into a shallow (pasta) bowl, top with a sprinkling of feta and candied pumpkin seeds.