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Pumpkin-and-spelt salad

By Cathy Marriot
4
Easy
10 minutes
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