Spelt with pomegranate, pumpkin and almonds

Directions

First of all drain the spelt and put it aside.
Shell the pomegranate well and add the seeds to the spelt.
Turn on the oven at 180 ° and cook the pumpkin slices for about 15-20 minutes with a little oil and salt (and rosemary if you like).
Meanwhile blanch the cabbage leaves for 3-4 minutes, then toss them in ice water, then cut them into pieces and put them together with spelt.
Add to the spelt also the slivered almonds and mixed.
Separately, create a vinaigrette, stirring vigorously the oil with salt, pepper, lemon juice and mustard and season the spelt, stirring well to make the sauce homogeneous.
Serve spelt with freshly baked pumpkin.

Source: http://www.colcavolo.it/farro-melagrana-zucca-mandorle/