Nourishing Pumpkin & Veggie Freekeh Salad

Name: Nourishing Pumpkin & Veggie Freekeh Salad With Honey Dressing, Herby Mayo & Feta Cheese
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Vegetable Stock Powder; 1 packet Cow's Milk Feta; packet Dill & Parsley Mayonnaise; 1 packet Roasted almonds; 1 Cucumber; 1 Red Onion; 1 packet baby spinach & rocket mix; 1 packet Freekeh; 1 Lemon; 1 sachet Chermoula Spice Blend

With Honey Dressing, Herby Mayo & Feta Cheese

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Tags:

Chef's Choice

•Easy

Allergens:

Milk

•Eggs

•Soy

•Mustard

•Almond

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 sachet

Vegetable Stock Powder

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy, Mustard; )

1 packet

Roasted almonds

(Contains: Almond; )

Cucumber

Red Onion

1 packet

baby spinach & rocket mix

1 packet

Freekeh

(Contains: Gluten; )

Lemon

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories579 kcal

Energy (kJ)2420 kJ

Fat27.8 g

of which saturates13.3 g

Carbohydrate49 g

of which sugars15.7 g

Dietary Fibre11.3 g

Protein27.5 g

Sodium2350 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Rinse the freekeh. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh until fragrant, 2 minutes. Add the water and vegetable stock powder. Bring to the boil, then reduce to medium-high heat and cook until tender, 30-35 minutes. • Drain freekeh and return to the saucepan. Cover to keep warm and set aside.

• Meanwhile, cut onion into wedges. • Place peeled pumpkin pieces, onion and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, roughly chop spinach & rocket mix. Zest lemon to get a pinch, then cut into wedges. Thinly slice cucumber into half-moons. Roughly chop roasted almonds. • In a small bowl, combine dill & parsley mayonnaise with a dash of water. Set aside. • In a second small bowl, combine the honey, lemon zest, a generous squeeze of lemon juice and a drizzle of olive oil. Season, then mix well.

• Add roasted veggies, spinach-rocket leaves, cucumber and honey dressing to the freekeh. Stir to combine. • Divide pumpkin and freekeh salad between bowls. • Top with dill-parsley dressing and crumble over feta (see ingredients). • Garnish with almonds. Serve with any remaining lemon wedges. Enjoy!