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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!

Tags:Veggie
Allergens:GlutenTree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

red onion

2 clove

garlic

1 unit

cucumber

1 packet

peeled & chopped pumpkin

1 sachet

ras el hanout

1 packet

freekeh

(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

pistachios

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

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bag

baby spinach leaves

1 packet

currants

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

1 packet

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)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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.

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, 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.

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.

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.

6

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