Roast pumpkin and beetroot salad
1 cup (200g) green wheat freekeh
(see Michele’s tip)
2 tablespoons extra virgin olive oil 1 teaspoon ground coriander
800g pumpkin, cut into thick wedges 4 medium (700g) beetroots, peeled, cut into 2cm pieces
50g baby rocket leaves
½ cup (40g) roasted cashews, chopped mustard cress, to garnish
1 tablespoon finely chopped lemon grass
¾ cup (200g) Greek-style yoghurt 1 tablespoon lime juice
1 teaspoon finely grated ginger ½ teaspoon sea salt
1 Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
2 Place the freekah in a saucepan with 1½ litres of water and 1 teaspoon of sea salt. Bring to the boil: reduce heat and simmer, partially covered, for 45 minutes or until just tender. Drain well; transfer to a large bowl to cool.
3 Meanwhile, place the oil in a large bowl. Add the ground coriander and season well with sea-salt and freshly ground black pepper. Add the pumpkin pieces and toss to coat, then transfer to one of the prepared trays.
4 Add the beetroot to the bowl and toss in the remaining oil. Transfer to prepared tray. Roast the beetroot and the pumpkin in the oven for 40 minutes.
5 DRESSING: Combine all the ingredients in a small bowl or jug.
6 Arrange the freekah, rocket, beetroot and pumpkin on a serving plate; drizzle with Dressing and top with the cashews and cress.
SERVES 4 PREP AND COOK TIME 1 HOUR
Not suitable to freeze or microwave.