Butternut, spelt, pomegranate and feta

Preheat the oven at 200°C

Mix 30 ml olive oil, 1 tbsp pomegranate molasses, 1/2 tbsp pimentos,  1/2 tsp chili flakes in a bowl, add 600g butternut squash slices and 2 red onions cut into wedges. Season with salt and pepper and stir well.

Put in a single layer on a paper covered baking tray and in the hot oven for 30 mins.

Boil 100g spelt for 10 mins, drain and cool.

Make a dressing from 30g olive oil, 1 tbsp pomegranate molasses, 1 minced clove of garlic and salt and pepper.

Put the spelt, a handful of mint leaves, 1/2 handful of parsley leaves and 50g pomegranate seeds in a bowl, add the dressing and mix well before dividing over 2 plates.

Add the hot butternut and onions.

Finish with 100g feta and 50g pomegranate seeds.

(A Donna Hay recipe)