Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Kung pao chicken
Asian recipes

Kung pao chicken

8 minutes
Durban fish curry
Curry recipes

Durban fish curry

50 minutes
  • Home
  • Recipes
  • Meat-free
Brinjal confit
Brinjal recipes

Brinjal confit

20 minutes
Broccoli pizza
Broccoli recipes

Broccoli pizza

25 minutes
Falafel waffles
Chickpea recipes

Falafel waffles

15 minutes
Ribollita
Bread recipes

Ribollita

1 hour
Cranberry bread Welsh rarebit
Bread recipes

Cranberry bread Welsh rarebit

1 hour
Grilled baby cabbage with furikake
Cabbage recipes

Grilled baby cabbage with furikake

35 minutes
Green samp
South African

Green samp

1½–2 hours
Shaved cauliflower salad
Cauliflower recipes

Shaved cauliflower salad

30 minutes
Fattoush salad
Halaal recipes

Fattoush salad

Easy flatbreads
Bread recipes

Easy flatbreads

30 minutes
Salt-baked butternut
Butternut recipes

Salt-baked butternut

1 hour
Pumpkin-and-spelt salad
Salad recipes

Pumpkin-and-spelt salad

30 minutes
  • 23 of 75
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

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