Name: Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad
Yield: Serves 4
Ingredients: 1 (2 1/2 pound) kent pumpkin or kabocha squash, cut into wedges; 2 red onions, cut into wedges; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons pomegranate molasses; 1 tablespoon smoked paprika; 1 teaspoon dried chile flakes; Sea salt and cracked black pepper; 4 cups (800g) cooked spelt; 2 cups mint leaves; 1 cup flat-leaf parsley leaves; 1 pomegranate, seeds removed; Store-bought marinated feta, crumbled, to serve; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon pomegranate molasses; 1 clove garlic, crushed; Sea salt and cracked black pepper

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Photo by Chris Court and William Meppem

This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.

Recipe notes

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