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!
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
Ingredients
1 unit
onion
2 clove
garlic
1 unit
cucumber
1 packet
peeled pumpkin pieces
1 sachet
ras el hanout
1 packet
freekeh
(Contains Gluten; )
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
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)
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide the freekeh and roast veggie salad between plates. Top with the garlic yoghurt and sprinkle with the toasted pumpkin seeds and pistachios.
