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North African Spiced Pumpkin & Freekeh Bowl

North African Spiced Pumpkin & Freekeh Bowl

with Garlic Yoghurt

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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.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

2 clove

garlic

1 unit

cucumber

1 packet

peeled & chopped pumpkin

1 sachet

ras el hanout

(ContainsGluten)

1 packet

freekeh

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

1 packet

currants

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

1 cube

vegetable stock

1 packet

pistachios

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

1 packet

Greek yoghurt

(ContainsMilk)

1 bag

mixed salad leaves

1 block

feta cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

2 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2650 kJ
Fat28.1 g
of which saturates8.6 g
Carbohydrate63.1 g
of which sugars31.8 g
Protein27 g
Sodium751 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

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.

3

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.

4

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.

5

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.

6

Divide the freekeh salad between plates. Drizzle with the garlic yoghurt and garnish with the toasted pistachios.