Roast pumpkin with spelt Easy
Ingredients:
- 400g pumpkin (Crown prince, Sweet Delica or even a squash), cut into wedges.
- Oil for drizzling
- Salt to taste
- Fresh woody herbs (such as rosemary and thyme)
- Garlic cloves (unpeeled)
- 200g of cooked spelt or any other grains
- Handful of walnuts, roughly chopped
- Handful of crumbled feta
- 1 blush orange, segmented
- 1/4 small red onion, thinly sliced
- Fresh herbs
For the dressing:
- 1 tablespoon of chilli oil
- 2 tablespoons of extra virgin olive oil
- 1/4 teaspoon of salt
- 1 tablespoon of red wine vinegar
- 1 teaspoon of dijon mustard
- 1 teaspoon of maple syrup
- 2 roasted garlic cloves - flesh removed and mashed
Method
Preheat the oven to 180C
Place the pumpkin, herbs and garlic on a tray, drizzle with the oil, sprinkle with salt and bake for 30-45 minutes or until tender and starting to caramelise at the edges
For the dressing – once the pumpkin is out of the oven, squeeze the flesh out of the 2 or 3 garlic cloves and combine with the rest of the ingredients
Assemble the salad and pour over the dressing.
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