Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad
['1 (2 1/2 pound) kent pumpkin or kabocha squash, cut into wedges', '2 red onions, cut into wedges', '1/4 cup (60ml) extra virgin olive oil', '2 tablespoons pomegranate molasses', '1 tablespoon smoked paprika', '1 teaspoon dried chile flakes', 'Sea salt and cracked black pepper', '4 cups (800g) cooked spelt', '2 cups mint leaves', '1 cup flat-leaf parsley leaves', '1 pomegranate, seeds removed', 'Store-bought marinated feta, crumbled, to serve', '1/4 cup (60ml) extra virgin olive oil', '1 tablespoon pomegranate molasses', '1 clove garlic, crushed', 'Sea salt and cracked black pepper']
To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.
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