Roasted fig, spelt and butternut salad

Recipe:

roasted fig, spelt + butternut salad

PLANT-BASED

Total time: 35 mins
Serves: 2

September is fig season and here’s how we’re making the most of it. This salad brings together sweet, caramelised figs with roasted butternut squash and hearty wholegrain spelt from Merchant Gourmet. Layered on peppery rocket, a tangy pomegranate dressing, and finished with crunchy pistachios and extra pomegranate seeds, it’s simple, seasonal, and full of flavour.

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INGREDIENTS

For the salad:

• 4 ripe figs

• 1 bag of rocket

• 1 bag of Merchant Gourmet spelt

• 1 medium butternut squash

• 1 tbsp maple syrup

• Handful of pomegranate seeds 

• Handful of pistachios 

For the dressing: 

• 2 tbsp pomegranate molasses 

• 1 tsp sumac + extra to finish 

• 2 tbsp olive oil 

• 1 red chilli, chopped

• Salt + pepper

METHOD

For the roasted veg + grains

• Preheat oven to 200°C (fan 180°C)

• Peel the butternut squash and cut into cubes. Toss with olive oil, salt and pepper. Roast for 25–30 mins until golden and tender.

• Whilst the butternut squash is cooking, cut the figs into quarters. In the final 10 minutes, add figs to the tray (cut side up), drizzle with a little maple syrup and roast until softened and caramelised.

• Cook grains according to packet instructions 

For the dressing:

• Whisk all ingredients together until emulsified. Taste and adjust sweetness/chilli level to your preference.

To Plate:

• In a large bowl, gently toss the grains with roasted butternut squash and dressing.

• Layer rocket onto a serving plate and top with your butternut grain mixture.

• Scatter pomegranate seeds and pistachios on top.

• Finish with an extra drizzle of pomegranate molasses if desired.