pumpkin, almond & grain salad

Updated: Jun 7


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


3 tbsp red wine vinegar

3 tbsp olive oil

1 tsp honey


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