Warm pumpkin and wheat grain salad

Ingredients:

• 1 cup wheat or pearl barley grains, soaked overnight
• 450 g of small-fruited tomatoes (such as Cherry, San Marzano)
• 2 cups diced acorn squash
• 1 tbsp olive or nut oil, plus more for greasing
• 3 tbsp. l. chopped parsley
• 3 tbsp grated Pecorino Romano cheese
• Salt
• 1 bay leaf
• A pinch of dried red pepper flakes pepper

Preparation:

1. Place the pumpkin on a baking sheet greased with olive oil and toss with the tomatoes, season with a little salt. Bake in a preheated oven at 220°C (425°F) for 25 minutes until tender.
2. Meanwhile, pour the wheat grains into a saucepan with a thick bottom and add enough water so that the water level is 2.5 cm higher.
   
   Then add 1/2 teaspoon of salt, a bay leaf, and a pinch of pepper flakes. Cover and bring to a boil, then reduce the heat, remove the lid, and simmer the wheat grains over medium heat for 15-20 minutes. Drain the water and remove the bay leaf.
3. Add the wheat grains to the pumpkin and tomatoes, dress with olive oil, add parsley, and grated Pecorino Romano cheese. Season with salt and pepper.