It's time to get a little 'freekeh' in the kitchen tonight! This ancient grain adds a toasted, nutty flavour with great texture to a hearty bowl of roasted veggies and squeaky haloumi, coated in honey and thyme. Drizzle over some creamy pesto dressing for a winner dinner.
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
vegetable stock powder
peeled & chopped pumpkin
baby spinach leaves
creamy pesto dressing(ContainsMilk)
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
water (for the freekeh)
water (for the dressing)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Rinse the freekeh. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and freekeh and toast until fragrant, 2 minutes. Add the water (for the freekeh) and vegetable stock. Bring to the boil, then cook over a medium-high heat until tender, 30-35 minutes. Drain and return to the saucepan.
TIP: Add a splash of water if the freekeh looks dry. TIP: The freekeh is ready when it has softened but still retains some bite. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, cut the tomato into 2cm wedges. Cut the carrot (unpeeled) into 1cm half-moons. Place the tomato, carrot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Cut the haloumi into 1cm-thick slices. Pick the thyme leaves. In a small bowl, combine the creamy pesto dressing, lemon zest and water (for the dressing). Set aside.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the haloumi to the pan and cook until golden brown, 2 minutes each side. Reduce the heat to medium and add the honey and thyme. Cook until fragrant, turning the haloumi to coat, 1 minute.
When the freekeh is done, add the baby spinach, roasted veggies and a generous squeeze of lemon juice. Toss to combine and season to taste with salt and pepper.
Divide the roast veggie freekeh between bowls. Top with the honey-thyme haloumi. Drizzle over the creamy pesto dressing and garnish with toasted almonds.