North African Spiced Pumpkin & Freekeh Salad

North African Spiced Pumpkin & Freekeh Salad

with Garlic Yoghurt & Pistachios

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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!

Allergens:GlutenTree NutsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

2 clove


1 unit


1 packet

peeled & chopped pumpkin

1 sachet

ras el hanout

1 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 sachet

vegetable stock powder

1 packet

pumpkin seeds (pepitas)

(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

1 packet


(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

1 packet

Greek-style yoghurt


1 bag

baby spinach leaves

1 packet


(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

1 packet

feta cheese


Not included in your delivery

olive oil

2 cup


2 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2650 kJ
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.