Roast pumpkin and beetroot salad
200g green wheat freekeh
4 tbsp extra virgin olive oil
1 tsp ground coriander
800g pumpkin, cut into thick wedges
700g beetroot, peeled finely diced
50g baby rocket leaves
40g roasted cashews, chopped
Mustard cress, to garnish
1 tbsp finely chopped lemongrass
200g Greek-style yogurt
1 tbsp lime juice
1 tsp finely grated ginger
½ tsp sea salt
Preheat oven to 180°C.
Line two baking trays with baking paper.
Place freekeh in a saucepan with 1½ litres of water and 1 tsp of sea salt.
Bring to the boil; reduce heat, cover and let it simmer, until just tender, 45 mins.
Drain well; transfer to a large bowl to cool.
Meanwhile, place 2 tbsp oil in a large bowl.
Add ground coriander and season well with sea salt and freshly ground black pepper.
Add pumpkin pieces and toss to coat, then transfer to one of the prepared trays.
Add beetroot to the bowl and toss in the remaining oil.
Transfer to prepared tray.
Roast the beetroot and the pumpkin in the oven for 40 mins.
For the dressing, combine all the ingredients in a small bowl or jug.
Arrange the freekeh, rocket, beetroot and pumpkin on a serving plate, drizzle with dressing and top with cashews and cress.