Chicken, Pumpkin & Veggie Freekeh Salad

Name: Chicken, Pumpkin & Veggie Freekeh Salad With Honey Dressing, Herby Mayo & Feta Cheese
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet freekeh; 3.5 cup water; 1 sachet vegetable stock powder; 1 Brown Onion; 1 packet peeled pumpkin pieces; 1 sachet chermoula spice blend; 1 bag spinach & rocket mix; ½ lime; 1 cucumber; 1 packet roasted almonds; 1 packet Dill & Parsley Mayonnaise; ½ tbs honey; 1 bag mint; 25 packet Cow's Milk Feta; 1 packet chicken breast

With Honey Dressing, Herby Mayo & Feta Cheese

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Let’s get freekeh (pronounced free-kuh)! Sorry. We had to. Freekeh is an ancient grain and nutrition powerhouse often mentioned alongside superfood heroes like quinoa and farro. With its roasted nuttiness, it's our new favourite base for a nourishing bowl of big flavours. You’re gonna love it.

Unfortunately, this week's lemon was in short supply, so we've replaced it with lime. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:

Gluten

•Wheat

•Almond

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten, Wheat; )

1 sachet

vegetable stock powder

Brown Onion

1 packet

peeled pumpkin pieces

1 sachet

chermoula spice blend

1 bag

spinach & rocket mix

lime

cucumber

1 packet

roasted almonds

(Contains: Almond; )

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 bag

mint

25 packet

Cow's Milk Feta

(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 packet

chicken breast

Not included in your delivery

olive oil

3.5 cup

water

½ tbs

honey

Nutrition Values

Energy (kJ)2980 kJ

Fat40.9 g

of which saturates17.5 g

Carbohydrate45.6 g

of which sugars17.6 g

Protein37.7 g

Sodium1713 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Rinse the freekeh. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh until fragrant, 2 minutes. Add the water and vegetable stock powder. Bring to the boil, then reduce to medium-high heat and cook until tender, 30-35 minutes. • Drain freekeh and return to the saucepan. Cover to keep warm and set aside.

• Meanwhile, cut onion into wedges. • Place peeled pumpkin pieces, onion and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, roughly chop spinach & rocket mix. Zest lime to get a pinch, then cut into wedges. Thinly slice cucumber into half-moons. Roughly chop roasted almonds. Cut chicken breast into 2cm chunks. • In a small bowl, combine dill & parsley mayonnaise with a dash of water. Set aside. • In a second small bowl, combine the honey, lime zest, a generous squeeze of lemon juice and a drizzle of olive oil. Season, then mix well. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from heat.

• Add roasted veggies, chicken, spinach-rocket leaves, cucumber and honey dressing to the freekeh. Stir to combine. • Pick and thinly slice mint leaves. • Divide pumpkin, chicken and freekeh salad between bowls. • Top with dill-parsley dressing and crumble over feta (see ingredients). • Garnish with almonds and mint. Serve with any remaining lemon wedges. Enjoy!