ROASTED PUMPKIN, GRAIN, DRIED CRANBERRY & FETA SALAD
Serves 4
Ingredients:
1 cup spinach, roughly chopped
1 cup freekeh, rinsed & drained
1 cup French style lentils, rinsed and drained
1/4 jap pumpkin, cut into small pieces
2 tablespoons extra virgin olive oil
2/3 cup @oceansprayanz dried cranberries
1/2 red onion, finely diced
1/2 bunch parsley, chopped
1 cup mint, chopped
1 cup pecans
1 tablespoon butter
1 tablespoon brown sugar
100g feta cheese, crumbled
1/2 pomegranate, seeds removed (optional)
Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon pure maple syrup or honey
1/2 cup @oceansprayanz whole cranberry sauce
Sea salt
Black pepper
Method:
1. Preheat the oven to 180 degrees Celsius. Place pumpkin in a large roasting tray. Drizzle with olive oil and season well with salt & pepper. Mix well. Roast for about 30 minutes, until cooked through and it has golden edges.
2. Fill 2 medium/large saucepans with water and bring to the boil. Add the lentils to one pot and cook for 12-15 minutes. Add the freekeh to the other pot and cook for approx. 25 mins (check packet). Drain, run through some cold water and set aside. Don’t overcook them, as they will become soggy.
3. For the cranberry vinaigrette: Place all ingredients into a screw top jar, place the lid on and shake well until the cranberry sauce has broken down completely. Season well.
4. For the candied pecans: Place a large frying pan onto 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 combine all ingredients, stirring, for 3-4 minutes. Turn off the heat. Cool and roughly chop.
5. In a large bowl: Add the spinach, freekeh, lentils, currents, pumpkin, dried cranberries, red onion, parsley, mint and candied pecans. Add half the dressing and toss. Then crumble over the feta and add the pomegranate seeds. Drizzle over some more dressing if you wish.