HONEY ROASTED PUMPKIN & BEETROOT SALAD
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
3 teaspoons Italian white wine vinegar
2 teaspoons extra virgin olive oil
2 teaspoons honey
Freshly ground black pepper
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.