HONEY ROASTED PUMPKIN & BEETROOT SALAD

 
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Serves 4

Ingredients

500 grams Jap pumpkin, peeled, seeded, cubed

2 fresh beetroots, washed, trimmed, unpeeled and cubed

1 onion, quartered

½ cup can chickpeas, drained, rinsed

¼ cup freekeh, brown rice or barley

2 tablespoons honey

3 tablespoons extra virgin olive oil

50 grams walnuts

50 grams fetta cheese, crumbles

½ cup flat-leaf parsley, chopped

2 cups baby spinach leaves

Dressing

3 teaspoons Italian white wine vinegar

2 teaspoons extra virgin olive oil

2 teaspoons honey

Freshly ground black pepper

Directions

Preheat the oven to 200ºC (390ºF). Line a baking tray with baking paper.

Place preferred grain in a small saucepan and cover with water. Bring to the boil and cook for approximately 25-30 minutes or until cooked to your liking. It will still have a slightly crunchy texture.

Meanwhile place the pumpkin, beetroot, onion and chickpeas onto prepared baking tray, drizzle with honey and olive oil. Roast for 20-25 minutes or until the vegetables are tender.

Meanwhile place the dressing ingredients in a small bowl and whisk until combined. Arrange baby spinach leaves and parsley in the bottom of a salad bowl, top with cooked vegetables, chickpeas and cooked preferred grain, toss, then top with fetta and drizzle over the dressing.

 
SaladsJulie Nicolaides