| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
50 mins |
2 Adults |
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 400g pumpkin (Crown prince, Sweet Delica or even a squash), cut into wedges
-
Fussels Extra Virgin Rapeseed Oil for drizzling
- Salt to taste
- Fresh woody herbs (such as rosemary and thyme)
- garlic cloves (unpeeled)
For the dressing:
- 1 tablespoon of Fussels Chilli Rapeseed Oil
- 2 tablespoons of Fussels Extra Virgin Rapeseed Oil
- 1/4 teaspoon of salt
- 1 tablespoon of red wine vinegar
- 1 teaspoon of Dijon mustard
- 1 teaspoon of maple syrup
- 2 roasted garlic cloves - flesh removed and mashed
For the salad:
- 200g of cooked spelt or any other grains
- Handful of walnuts, roughly chopped
- Handful of crumbled feta
- 1 blush orange, segmented
- 1/4 small red onion, thinly sliced
- Fresh herbs
Method
Preheat the oven to 180C.
Place the pumpkin, herbs and garlic on a tray, drizzle with the oil, sprinkle with salt and bake for 30-45 minutes or until tender and starting to caramelise at the edges.
For the dressing - once the pumpkin is out of the oven, squeeze the flesh out of the 2 or 3 garlic cloves and combine with the rest of the ingredients.
Assemble the salad and pour over the dressing.
