Smoky Pumpkin, Spelt, Pomegranate, And Feta Salad
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1130 g
Pumpkin (kent)1 tbsp
Pomegranate Molasses1 tbsp
Paprika (smoked)4 cups
Spelt (800g cooked)1 clove
Garlic (crushed)Directions:
1
To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl
2
Whisk to combine and set aside
3
To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl
4
Whisk to combine and set aside
5
Preheat oven to 400°F (200°C)
6
Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine
7
Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp
8
Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl
9
Add the dressing and toss to combine
10
Divide between serving plates and top with the pumpkin and onion
11
Sprinkle with feta and the remaining pomegranate seeds to serve
12
Preheat oven to 400°F (200°C)
13
Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine
14
Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp
15
Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl
16
Add the dressing and toss to combine
17
Divide between serving plates and top with the pumpkin and onion
18
Sprinkle with feta and the remaining pomegranate seeds to serve