Cut the pumpkin in cubes of about 1x1cm or 0.4x0.4 inches. After, clean the Brussel sprouts and cut them in half.
Let's make the quickly picked onion: Remove the outer layer of the onion and chop it in half. Then cut the onion in slices and add to a bowl. Pour in the vinegar and a pinch of salt. Let the onions marinate for at least 30 minutes.
Cooking
Pour the stock in the cooking pot. Add the pearl barley and let it cook for about 30 minutes.
After 15 minutes of cooking time, you can add the pumpkin cubes. When there are just 5 minutes cooking time left, you can add the Brussel sprouts.
The Dressing
For the dressing: Add the olive oil, some grated garlic and the ras el hanout spices to the sauce pan. Heat this for about 30 seconds to activate all the bright spices.
Then add the juice of an orange, lemon juice and some salt and pepper.
Finishing Touches
When the pearl barley and vegetables are cooked you drain them. There won't be much liquid left, so this is just to remove the leftover water.
Mix the drained barley and vegetables with the chickpeas, chopped mint leaves, sesame seeds and dressing. Take some red onion rings and add those the salad as well. Enjoy!