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Pumpkin-and-spelt salad

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Pumpkin-and-spelt salad

By Cathy Marriot

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

¼ cup olive oil
2 T pomegranate molasses
1.2 kg pumpkin, cut into wedges
2 red onions
1 t smoked dried chilli flakes
sea salt and freshly ground black pepper, to taste
800 g spelt, cooked
1 cup Italian parsley leaves
2 cups whole mint leaves
feta, for serving
cherries or pomegranate rubies, to garnish

For the pomegranate dressing, whisk:

¼ cup olive oil
1 T pomegranate molasses
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C. Drizzle the olive oil and pomegranate molasses over the pumpkin and onion, then sprinkle over the chilli, paprika, salt and pepper in a large bowl, and toss to combine.

2. Place on a baking tray lined with baking paper and roast for 30 minutes, or until caramelised, golden and crisp.

3. Place the spelt, parsley and mint in a bowl. Add the dressing and toss to combine. Place a on serving platter and top with the pumpkin and onion. Garnish with feta chunks, whole mint leaves and cherries or pomegranate rubies if in season.

Find more salad recipes here.

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom