Preheat oven to 200 degrees C. Rinse the barley and place in a saucepan with three times its volume of water. Bring to a boil, reduce heat and simmer until barley is tender, 40-45 minutes.
In a bowl, combine pumpkin cubes, olive oil, honey and paprika. Add salt and pepper to taste. Mix well and place on a baking tray. Bake 35 minutes, turning occasionally, until pumpkin is tender.
Mix together all the dressing ingredients. In a salad bowl, combine barley, roasted pumpkin pieces, rocket, pumpkin seeds, cranberries and dressing then mix well.