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 refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
ras el hanout(ContainsGluten)
freekeh(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
currants(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
pistachios(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
mixed salad leaves
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Cut 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, bring the water to the boil in a medium saucepan. Rinse the freekeh and add to the saucepan of boiling water with the currants. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until tender, 15-18 minutes. Drain and allow to cool. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, heat a medium frying pan over a medium-high heat. Add the pistachios and toast until golden and fragrant, 3-4 minutes. Transfer to a plate. 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 to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper.
In a large bowl, combine the vinegar and olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) with a pinch of salt and pepper. Add the mixed salad leaves, cooled freekeh and roasted veggies and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp. Add the cucumber and crumble in the feta.
Divide the freekeh salad between plates. Drizzle with the garlic yoghurt and garnish with the toasted pistachios.