North African Spiced Pumpkin & Freekeh Salad
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North African Spiced Pumpkin & Freekeh Salad

North African Spiced Pumpkin & Freekeh Salad

with Garlic Yoghurt & Pistachios

Turn a simple salad into something special with the addition of freekeh, an ancient grain that adds a toasted, nutty flavour and great texture. With mildly spiced pumpkin and a creamy garlic yoghurt, this is a substantial dinner packed with all the good stuff!

Tags:
Veggie
Allergens:
Gluten
•Wheat
•Tree Nuts
•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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

onion

2 clove

garlic

1 unit

cucumber

1 packet

peeled pumpkin pieces

1 sachet

ras el hanout

1 packet

freekeh

(Contains Gluten, Wheat; )

1 sachet

vegetable stock powder

1 packet

Pumpkin Seeds (Pepitas)

1 packet

pistachios

(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 bag

baby spinach leaves

1 packet

Currants

(May be present Milk, Gluten, Soy. )

1 packet

feta cheese

(Contains Milk; May be present Tree Nuts. )

Not included in your delivery

olive oil

2 cup

water

2 tsp

vinegar (white wine or red wine)

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Nutrition Values

/ per serving
Energy (kJ)2650 kJ
Calories0 kcal
Fat28.1 g
of which saturates8.6 g
Carbohydrate63.1 g
of which sugars31.8 g
Dietary Fibre0 g
Protein27 g
Cholesterol0 mg
Sodium752 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

•Baking Paper
•Baking Tray
•Lid
•Medium Non-Stick Pan
•Large Pan

Cooking Steps

Prep
1

Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Finely chop the garlic (or use a garlic press). Roughly chop the cucumber.

Roast
2

Place the onion and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Sprinkle with the ras el hanout and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly.

Cook freekeh
3

While the veggies are roasting, rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and vegetable stock powder. Bring to the boil, then reduce to a simmer and cook until tender, 30-35 minutes. Drain and return to the saucepan.

Make yoghurt
4

While the freekeh is cooking, heat a medium frying pan over a medium-high heat. Add the pumpkin seeds and pistachios and toast, tossing, until golden and fragrant, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat and add olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the garlic. Cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl and allow to cool for 5 minutes. Add the yoghurt to the garlic oil and whisk to combine. Season to taste.

Toss
5

In a large bowl, combine the vinegar, a generous drizzle of olive oil and a pinch of salt and pepper. Add the baby spinach leaves, currants, cooled freekeh and roasted veggies and toss well to coat. Add the cucumber and crumble in the feta.

Serve
6

Divide the freekeh and roast veggie salad between plates. Top with the garlic yoghurt and sprinkle with the toasted pumpkin seeds and pistachios.