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Caramelised Pumpkin, Spelt & Feta Salad

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 400g pumpkin (Crown prince, Sweet Delica or even a squash), cut into wedges.
  • Fussels Extra Virgin Rapeseed Oil for drizzling
  • Salt to taste
  • Fresh woody herbs (such as rosemary and thyme)
  • garlic cloves (unpeeled)
  • For the dressing:

  • 1 tablespoon of Fussels Chilli Rapeseed Oil
  • 2 tablespoons of Fussels Extra Virgin Rapeseed Oil
  • 1/4 teaspoon of salt
  • 1 tablespoon of red wine vinegar
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of maple syrup
  • 2 roasted garlic cloves - flesh removed and mashed
  • For the salad:

  • 200g of cooked spelt or any other grains
  • Handful of walnuts, roughly chopped
  • Handful of crumbled feta
  • 1 blush orange, segmented
  • 1/4 small red onion, thinly sliced
  • Fresh herbs


Preheat the oven to 180C

Place the pumpkin, herbs and garlic on a tray, drizzle with the oil, sprinkle with salt and bake for 30-45 minutes or until tender and starting to caramelise at the edges

For the dressing - once the pumpkin is out of the oven, squeeze the flesh out of the 2 or 3 garlic cloves and combine with the rest of the ingredients

Assemble the salad and pour over the dressing.

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