Roasted pumpkin and green wheat salad

Serves 4

Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients
½ Kent pumpkin
4 cloves garlic
3 sprigs thyme
2 tablespoons extra virgin olive oil
flaked salt
twist black pepper
100ml plain yoghurt or sheep milk yoghurt
2 tablespoons pumpkin seeds
1 cup baby spinach or rocket
1 lemon, zest and juice
1 teaspoon honey
1 teaspoon Dijon mustard
75ml olive oil
1 cup freekeh (green wheat) or barley

Preparation

1. Preheat the oven to 180ºC.
2. Bring a small pot of water to the boil over a high heat, add a pinch of salt and sprinkle in the freekeh or barley.
3. Reduce the heat and simmer for 30 minutes or until tender.
4. Drain thoroughly and tip back into the pot, drizzle with a little olive oil, season with salt and pepper.
5. Stir and pop on a lid and allow to cool.
6. Meanwhile, line a heavy-based roasting tray with a sheet of foil and then a sheet of baking paper.
7. Wash and dry the pumpkin, then cut into 5cm chunks. Imperfect shapes are fine, as long as the pieces are the same size.

8. Place into the roasting tray, drizzle with extra virgin olive oil, add the sprigs of thyme and cloves of garlic and sprinkle with salt and pepper.
9. Place into the oven for 40 minutes, turning once or twice to make sure they colour a light golden brown evenly.
10. Remove from the oven and allow to cool.
11. Meanwhile, put the mustard, honey, a pinch of salt and pepper into a medium bowl, add the lemon juice and zest and whisk to combine. Gradually add the olive oil and then the extra virgin olive oil, whisking continuously to emulsify the vinaigrette.
12. Spoon the yoghurt into a large salad bowl and level out so it covers the bottom. Spoon the freekeh over the yoghurt and place the chunks of roasted pumpkin in and around the bowl. Scatter with pumpkin seeds, baby spinach or rocket leaves and serve the dressing on the side.