INGREDIENTS
1
kent pumpkin or kabocha squash, wedges
1 tsp
Chile flakes, dried
1 cup
Flat-leaf parsley, leaves
1 clove
Garlic
2 cups
Mint, leaves
1
Pomegranate, seeds removed
2
Red onions, wedges
3 tbsp
Pomegranate molasses
1 tbsp
Paprika, smoked
2
Sea salt and cracked black pepper
1/2 cup
Olive oil, extra virgin
1
Feta, Store-bought
4 cups
cooked spelt