1 Soak the pearl barley in cold water overnight, then drain, put into a pan, cover with water and cook for about 1 hour until soft (season well with salt 15 minutes before the end). Strain through a sieve and rinse
3 Wash and sort the spinach and cook in a little boiling, salted water until wilted. Then drain, refresh in cold water and drain thoroughly. Squeeze out the spinach and chop roughly.
4 Cook the pumpkin in boiling, salted water for about 10 minutes. Drain thoroughly.
5 Heat 1 tbsp oil in a pan and sweat the shallot until translucent. Add the spinach and cook gently for 4 - 5 minutes. Season with 1 tbsp lemon juice, salt and pepper and add the thyme.
6 Mix the rest of the oil and lemon juice with salt and pepper.
7 Mix the drained barley with the vegetables and salad dressing. Serve the vegetable salad with freshly shaved Parmesan.