Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pumpkin and sorghum salad

Mediterranean 25 Mins Prep · 45 Mins Cook

Soak the sorghum in a bowl of water overnight. Drain and rinse.
Place it in a pot and top with water. Bring to a boil over a high heat, then reduce the heat to a constant simmer (uncovered) for about 35-45 minutes. Add more water if needed to keep the sorghum covered.
Remove from the heat when cooked to your liking. Drain the water, place in a large bowl and refrigerate.
Preheat the oven to 220°C, gas mark 7.
Place the peeled, deseeded and cubed pumpkin in a large roasting dish and drizzle olive oil over, sprinkle cumin seeds on top and season well. Toss to coat and roast for 40-45 minutes until tender and slightly caramelised. Set aside to cool.
In a large serving dish, mix the sorghum, pumpkin, cranberries, pumpkin seeds, parsley and finely sliced onion.
To make the dressing, mix the orange zest and juice, fine cinnamon, oil, vinegar and honey in a jug and season well.
Top the salad with the dressing and season well to serve.