Roasting the pumpkin caramelises the sugars and makes a great accompaniment. Adding a good slice of salty feta and nutty chickpeas turns it into a tasty main course.
Serves: 4
INGREDIENTS
¼ cup amaranth
2 cups water
½ cup red quinoa, rinsed well and drained
600 grams pumpkin, peeled and cut into wedges
olive oil
sea salt and freshly ground pepper
1 x 400 gram tin chickpeas, drained and rinsed
¼ cup sunflower seeds
½ small red onion, sliced thinly
large handful salad leaves
100 grams feta, sliced
Dressing
3 tablespoons olive oil
2 teaspoons pomegranate molasses
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Put the amaranth and water in a medium saucepan and bring to the boil. The grains will float on the surface. Simmer for 8 minutes then add the quinoa and cook for a further 10 minutes. Drain in a fine sieve then spread out on a large plate to cool.
Place the pumpkin on a lined baking tray and brush with olive oil, salt and pepper. Roast until just tender, turning once. Cool.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Put the grains, chickpeas, sunflower seeds and onion in a large bowl and toss with ¾ of the dressing. Divide between bowls and top with the roasted pumpkin, salad leaves and feta. Spoon over the remaining dressing.
Pantry notes:Amaranth is an ancient grain renowned for its nutritional value. Available from specialty and health food stores.
Pomegranate molasses is a thick syrup produced by cooking down pomegranate juice. It is a slightly astringent, sweet-sour condiment used widely throughout the Eastern Mediterranean. Available in the international section of some supermarkets and from specialty food stores.
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