Roasted Pear, Pumpkin and Freekeh Salad

2 green pears, sliced into wedges

400 g pumpkin, sliced into 1 inch chunks

12 cups freekeh, cooked as per the packet instructions

2 handfuls rocket or mixed greens

2 tbsp olive oil

1 tsp cinnamon powder

3 tbsp toasted seeds

Salt and pepper

Dressing ingredients:

2 tbsp tahini

1 tbsp maple syrup

1 tbsp lemon juice

12 tbsp warm water

Pinch of salt

Preheat the oven to 200°C fan forced.

Toss the pear wedges and pumpkin with olive oil, salt and pepper, cinnamon and spread on a tray.

Roast for 10 minutes, turning the pears and then for another 10-15 minutes until tender and lightly caramelised.

Cook the freekeh according to packet instructions, then drain and cool slightly.

To make the dressing, whisk tahini, maple syrup, lemon juice, water and salt until smooth and pourable.

In a serving bowl combine the freekeh, greens, roasted pear and pumpkin. Drizzle with dressing and toss gently. Finish with toasted seeds and serve warm or at room temperature.

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Roasted Pear, Pumpkin and Freekeh Salad