Roasted Pumpkin, Grain, Dried Cranberry & Feta Salad
Roasted Pumpkin, Grain, Dried Cranberry & Feta Salad
Rate this RecipeIngredients
- 1/4 jap pumpkin cut into small pieces
- 2 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 1 cup french lentils rinsed & drained
- 1 cup freekeh rinsed & drained
- 1 cup baby spinach roughly chopped
- 2/3 cup dried cranberries
- 1/2 red onion finely diced
- 1/2 bunch parsley chopped
- 1 cup mint leaves chopped
- 100 g feta cheese crumbled
- 1/2 pomegranate seeds removed (optional)
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Place the pumpkin on a large roasting tray. Drizzle with the olive oil, season with salt and pepper and mix well. Roast for about 30 minutes, until cooked through with golden edges.1/4 jap pumpkin, 2 tablespoons extra virgin olive oil, sea salt & cracked black pepper
- Fill two medium–large saucepans with water and bring to the boil. Add the lentils to one pan and cook for 12–15 minutes. Add the freekeh to the other pan and cook for about 25 minutes (check the packet instructions). Drain, run under cold water and set aside. Be careful not to overcook them, as they will become soggy.1 cup french lentils, 1 cup freekeh
- For the cranberry vinaigrette: Place all the ingredients into a screw-top jar, seal with the lid and shake vigorously until the cranberry sauce has completely combined with the other ingredients. Season well.
- For the candied pecans: Place a large frying pan over medium heat. Add the pecans and toast, stirring occasionally, for 6–8 minutes. Add the butter and brown sugar, turn the heat up to high and cook, stirring, for 3–4 minutes. Turn off the heat. Cool and roughly chop.
- In a large bowl, place the spinach, freekeh, lentils, pumpkin, dried cranberries, red onion, parsley, mint and candied pecans. Add half the dressing and toss. Crumble over the feta and add the pomegranate seeds (if using). Drizzle over some more dressing if you wish.1 cup baby spinach, 1 cup freekeh, 1 cup french lentils, 1/4 jap pumpkin, 2/3 cup dried cranberries, 1/2 red onion, 1/2 bunch parsley, 1 cup mint leaves, 100 g feta cheese, 1/2 pomegranate
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