Ingredients
Burghul Salad
Dressing
Method
1.Preheat oven to 220°C. Place chopped pumpkin and kumara in a roasting pan, drizzle with oil and cook in oven, turning once or twice, until tender (approximately 20-25 minutes).
2.While vegetables are roasting, prepare the burghul and dressing. Place burghul in a saucepan and cover with water, bring to a simmer, add the saffron threads and simmer for 10 minutes. Remove from the heat and drain.
3.Place the orange juice, zest and dried fruit in another small saucepan and heat gently for 2-3 minutes until the fruit is plump and tender. Add the pomegranate molasses, mix and set aside.
4.In a large bowl, combine the drained burghul, roasted vegetables and dressing, and gently mix. Serve warm or cold with chopped parsley or mint and a sprinkle of toasted pumpkin seeds if you like a bit of crunch.
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