Ingredients
Scale
- 1/2 cup/90 g green spelt
- 1/2 cup/100 g beluga lentils
- 17 oz/500 g diced pumpkin or winter squash (I used 1 small red kuri squash)
- 2 tsp sweet paprika powder
- 1.5 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp onion powder
- 1/4 tsp chili flakes
- 1 tbsp olive oil
- 2 tsp maple syrup
- 3 cups/50 g arugula
- 1 red onion, chopped
- 1/2 pomegranate, peeled and seeds removed
- 3 tbsp sunflower seeds, toasted
- 4 tbsp vegan feta cheese, crumbled
- salt, pepper
FOR THE DRESSING:
- 2 tbsp olive oil
- 1 tbsp tahini
- 2 limes, juiced
- 2 tsp mustard
- 2–3 cloves of garlic, minced
- salt, pepper
Instructions
- Place green spelt and 1 cup/235 ml water in a pot. Bring to a boil, then lower heat, cover, and let simmer for 40-45 minutes. Drain any excess water.
- Place beluga lentils and 1 cup/235 ml water or vegetable broth in a pot. Bring to a boil, then lower heat, cover, and let simmer for about 20 minutes. Drain any excess water.
- In a small bowl mix together sweet and smoked paprika, onion and garlic powder, oregano, chili flakes, and a generous pinch of salt and pepper. Place pumpkin cubes on a baking tray, then drizzle with olive oil and maple syrup, and sprinkle with the spice mix.
- Toss around to coat evenly, then spread out in a single layer. Bake at 350°F/180°C for about 35 minutes.
- For the dressing whisk together olive oil, tahini, lime juice, mustard, garlic, and a pinch of salt and pepper. Add a little water, if too thick.
- Add cooked spelt and lentils, baked pumpkin cubes, arugula, red onion, pomegranate seeds and sunflower seeds to a large bowl. Drizzle with dressing and mix well together.
- Serve warm or chilled topped with vegan feta cheese. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes