Pomegranates, part 2

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After making the fennel salad with feta and pomegranates the other day, we still had half a pomegranate just sitting there, waiting to be put to good use. It dawned on me, that beside half a pomegranates we had quite a bit that needed to be used. So I went through the fridge and cupboards to see what we had, and this is what I came up with.

 

We make salads with farro, spelt and other whole grains on a regular basis but usually we make it “taboulleh style”, i.e. with diced tomatoes and cucumbers. The other day over at Heidi’s I saw a farro salad with pumpkins and walnuts, so I thought why not make something similar with the ingredients on hand.

As the pomegranate was a key part of the whole endeavor, I thought I would make the salad Middle Easternish. I used sherry vinegar and olive oil to dress the spelt and chopped coriander and mint on top for garnish along with goat feta and the pomegranates. The roasted pumpkins and celery provided substance and warmth. Ever since Line made roasted pumpkins and celery seasoned with garlic and lemon zest years back, it has been a regular on the menu. Combining it with the farro made the whole thing into a main course meal.

Spelt salad with roasted pumpkin and celery
Serves 2 as a main course salad.

100g spelt, drained, rinsed and cooked according to package directions
half a hokkaido pumpkim
half a celery root
olive oil
vinegar
garlic
lemon zest
100g feta
coriander
mint
half a pomegranate

Dress the cooked spelt when it is still warm with olive oil and vinegar and allow to cool. Dice the pumpkin and celery and roast at 200C in the oven with a couple of finely chopped garlic cloves and finely grated zest of half a lemon. It should take about 45 minutes. Combine everything on a large plate and sprinkle with the feta, the pomegranate seeds and the fresh herbs. Enjoy!

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