Roast pump­kin and beet­root salad

Australian Women’s Weekly NZ - - CONTENTS -

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.


Not suit­able to freeze or mi­crowave.

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