Note: in addition to the 10 minutes preparation time listed above, you will also need to let your cracked wheat infuse for 15 minutes.
Ingredients
¾ cup cracked wheat
½ tsp vegetable stock powder
1kg japanese pumpkin, seeded, unpeeled, cut into 5cm pieces
1 Tbsp honey
4 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
2 small red onions, sliced into thin wedges
2 Tbsp balsamic vinegar
½ tsp caster sugar
½ tsp sea-salt flakes
60g baby rocket leaves
115g goat’s cheese, roughly crumbled
2 Tbsp pine nuts, toasted
2 Tbsp pepitas
2 Tbsp basil leaves
Method
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Preheat oven to 200°C. Line 2 oven trays with baking paper. Put cracked wheat and stock powder into a large bowl. Pour over enough boiling water to cover cracked wheat by 1.5cm. Cover with plastic wrap and leave for 20 minutes. Then fluff with a fork and set aside.
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Meanwhile, put pumpkin, honey and 2 Tbsp of the oil in a large bowl, then toss to coat. Season. Arrange on prepared trays in a single layer. Roast for 15 minutes. Remove from oven and arrange red onion wedges in the gaps. Return to the oven and roast for a further 15 minutes or until pumpkin and onion are tender.
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Transfer onion to a medium bowl and set pumpkin aside on trays to cool completely.
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To onion bowl, add vinegar, caster sugar and sea-salt flakes and toss well. Set aside for 15 minutes to allow flavours to infuse.
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Put cooled cracked wheat and rocket into a large bowl and toss well. Arrange on a serving platter and top with pumpkin and onion, reserving onion bowl juices. Scatter goat’s cheese, pine nuts, pepitas and basil leaves over salad.
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To bowl juices, add remaining oil and whisk until combined. Drizzle a little dressing over the salad. Serve with remaining dressing on the side.