I followed the original recipe mostly but changed the rice into spelt and changed the dressing too
Prep Time 15mins
Cook Time 30mins
Author BBC Good food
1small butternut squashroughly 375 gr peeled and cut into cubes
Voor de dressing
juice and zest of 1 orange
4tbspof clear honey
juice of 1/2 lemon
Cut the pumpkin into cubes and put into an ovendish. Preheat oven to 200˚C. Sprinkle with the cumin, oliveoil, pepper and salt. Put into the oven to roast for about half an hour or until the pumpkin is cooked.
Cook the spelt according to the instructions on the package, drain and rinse under cold water. Leave to drain
Place the hazelnuts, spelt, onion, dried cranberries, pomegranate seeds and feta together in a large bowl and mix together
Make the dressing by combing the ingredients and ad pepper and salt to taste. Ad a bit to the salad and serve the rest on the side.
Add the pumpkin to the salad as well and serve straight away