SMOKY PUMPKINAND-SPELT SALAD

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 35–40 minutes

olive oil ¼ cup pomegranate molasses 2T pumpkin 1.2 kg, cut into wedges red onions 2 smoked dried chilli flakes 1t smoked paprika 1T sea salt and freshly ground black pepper, to taste spelt 800 g, cooked

Italian parsley leaves 1 cup whole mint leaves 2 cups feta, for serving cherries or pomegranate rubies, to garnish

For the pomegranate dressing, whisk: olive oil ¼ cup pomegranate molasses 1T garlic 1 clove, crushed sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 200°C. Drizzle the olive oil and pomegranate molasses over the pumpkin and onion, then sprinkle over the chilli, paprika, salt and pepper in a large bowl, and toss to combine.

2 Place on a baking tray lined with baking paper and roast for 30 minutes, or until caramelised, golden and crisp. 3 Place the spelt, parsley and mint in a bowl. Add the dressing and toss to combine. Place a on serving platter and top with the pumpkin and onion. Garnish with feta chunks, whole mint leaves and cherries or pomegranate rubies if in season. HEALTH-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Weltevrede Black Cherry Merlot