The weather may be getting colder but that doesn't mean you can't continue to create vibrant and tasty salads. Try our pumpkin & pomegranate autumnal salad for a nutritional and delicious side, starter or main.
Preheat the oven to 200°C or 180°C for fan assisted ovens and line a baking tray with baking paper.
Place the slices of pumpkin in a large mixing bowl. Add the melted coconut oil, smoked paprika and the organic cinnamon to the bowl and toss the ingredients together.
Arrange the coated pumpkin pieces evenly on to the baking paper. Bake for 40 minutes or until tender.
While the pumpkin is cooking, fill a pan with 300ml of water and add the quinoa and pearl barley. Bring to the boil and cover with a saucepan lid and allow to simmer by reducing the heat.
Once the water has almost evaporated remove from heat and drain if needed.
Using a small amount of coconut oil, fry the onions and cumin seeds for 5 minutes in a frying pan.
Place the spinach, kale, quinoa, onion and cumin seeds in to a salad bowl and mix. Sprinkle pomegranate and pumpkin seeds and crumble the feta on top.
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