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Roast Pumpkin & Beetroot Salad

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Ingredients Method Notes

Ingredients
  

  • 1 c green wheat freekah or brown rice or pearl barley
  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 800 g pumpkin cut into thick wedges
  • 4 medium beetroots peeled, cut into 2cm pieces
  • 50 g rocket leaves
  • 1/2 c cashews roasted
  • mustard cress to garnish
  • 1 tbsp lemon grass finely chopped
  • 3/4 c greek yoghurt
  • 1 tbsp lime juice
  • 1 tsp ginger finely grated
  • 1/2 tsp sea salt

Method
 

  1. Preheat oven to 180° (160° fan forced). Line two baking trays with baking paper
  2. Cook the freekah (rice or barley) according to instructions and allow to cool. Fluff with a fork.
  3. Meanwhile, place the oil in a large bowl and add the ground coriander and season well with sea salt and freshly ground black pepper. Add the pumpkin pieces and toss to coat, then transfer to one of the prepared trays.
  4. Add the beetroot to the bowl and toss in the remaining oil . Transfer to the other prepared tray. Roast the beetroot and the pumpkin in the over for 40 minutes.
  5. Combine all ingredients in a bowl or jug.
  6. Arrange the freekah (or rice/barley), rocket, beetroot and pumpkin on a serving plate, drizzle with dressing and top with the cashews and the cress.

Notes

Source: Sunday Magazine