Peel the butternut and remove the seeds, then slice lengthwise into slices, about 1-1.5cm thick.

Par-cook the butternut in a large pot of boiling water over medium heat. The trick is not to cook it too much, as it will become soft and fall apart over the braai.

Drain the butternut and coat with Olive Oil and Provençal Rub. Using a flip grid, braai the butternut until cooked and nicely caramelized. Allow to cool, then dice it into squares and set aside.

In a dry frying pan, toast the pine nuts and pumpkin seeds until they look lightly brown and the pumpkin seeds start to pop.

Mix the cooked barley with the chopped butternut and top with slices of Chevin goat’s cheese. Sprinkle with the toasted pine nuts and seeds, rocket and microgreens.

Season the salad with Salt and Pepper and finish with a generous drizzle of balsamic reduction.