pumpkin, almond & grain salad

Updated: Jun 7




Ingredients


250g pumpkin, peeled + cut into inch cubes

1 tbsp honey

2 tsp cinnamon

pinch of sea salt

1 cup cooked freekeh

1 cup cooked quinoa

1/4 cup mint, chopped

1/2 cup toasted slivered almonds

1/4 cup pistachios, chopped

2 tbsp dried or fresh pomegranate seeds

60g goat cheese, crumbled

squeeze of lemon juice, to serve


Dressing


3 tbsp red wine vinegar

3 tbsp olive oil

1 tsp honey


Method


Preheat oven to 180 degrees


Combine pumpkin, cinnamon, honey, sea salt, a drizzle of olive oil then transfer to a baking tray


Roast for 40 minutes or until pumpkin is soft


Allow the pumpkin to cool before tossing it through the quinoa and freekeh


Add mint, nuts and top with pomegranate seeds and goat cheese