SMOKY PUMPKIN, SPELT, POMEGRANATE AND FETA SALAD

Makes: 4 servings

2 ½ lb (1.2 kg) kabocha squash (a.k.a. Kent pumpkin), cut into wedges 2 red onions, cut into wedges ¼ cup (60 mL) extra-virgin olive oil 2 tbsp (30 mL) pomegranate molasses (see Notes) 1 tbsp (15 mL) smoked paprika 1 tsp (5 mL) dried chili flakes Sea salt and cracked black pepper 4 cups (1 L) cooked spelt berries (see Notes) 2 cups (500 mL) mint leaves 1 cup (250 mL) flat-leaf parsley leaves 1 pomegranate, seeds removed Store-bought marinated feta, crumbled, to serve

For pomegranate dressing:

¼ cup (60 mL) extra-virgin olive oil 1 tbsp (15 mL) pomegranate molasses (see Notes) 1 clove garlic, crushed Sea salt and cracked black pepper

1. To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.

2. Preheat oven to 400 F (205 C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chili, salt and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper, and roast for 30 minutes or until golden and crisp.

3. Place the spelt berries, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine.

4. Divide among serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds, to serve.

Notes: Find pomegranate molasses at Middle Eastern grocery stores or specialty food shops, and increasingly at supermarkets.

Find spelt berries in specialty and bulk stores, and some supermarkets.

To cook spelt berries, place 2 cups (500 mL) spelt, 2 ½ cups (625 mL) water and a pinch of sea-salt flakes in a medium saucepan over high heat.

Bring to the boil, immediately cover with a tight-fitting lid and reduce the heat to low. Simmer for 20 minutes or until almost tender.

Remove from the heat and allow to steam, covered, for 10 minutes or until tender. Makes 4 cups (1 L).