Ingredients

Method

• 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

Ingredients

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