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
freekeh(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
vegetable stock powder
pumpkin seeds (pepitas)(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
pistachios(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
baby spinach leaves
currants(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
vinegar (white wine or red wine)
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.