Pumpkin, Parsnip & Veggie Freekeh Salad
With Honey Dressing & Dill-Parsley Mayo
- Gluten
- Wheat
- Almond
- Eggs
- Soy
- Milk
Let’s get freekeh (pronounced free-kuh)! Sorry. We had to. Freekeh is an ancient grain and nutrition powerhouse often mentioned alongside superfood heroes like quinoa and farro. With its roasted nuttiness, it's our new favourite base for a nourishing bowl of big flavours. You’re gonna love it.
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat)
1 sachet
vegetable stock powder
2
parsnip
1
onion
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 bag
salad leaves
½
lemon
1 packet
roasted almonds
(Contains: Almond)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 bunch
mint
1 block
Greek salad cheese/feta cheese
(Contains: Milk)
Not included in your delivery
Olive Oil
3.5 cup
water
½ tbs
honey
Nutrition
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over a 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 medium-high heat and cook until tender, 30-35 minutes. Drain the freekeh and return to the saucepan. Cover to keep warm and set aside.
While the freekeh is cooking, peel and cut the parsnip into 2cm chunks. Slice the red onion into 2cm wedges. Divide the peeled & chopped pumpkin, parsnip, onion and chermoula spice blend over two oven trays lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Cook until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, roughly chop the spinach & rocket mix. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the roasted almonds. In a small bowl, combine the 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 generous drizzle of olive oil. Season with salt and pepper. Mix well.
Add the roasted veggies, spinach & rocket and honey dressing to the freekeh, then toss to combine.
Pick and thinly slice the mint leaves. Divide the roast pumpkin, parsnip and freekeh salad between bowls. Top with the dill-parsley dressing and crumble over the cheese. Garnish with the almonds and mint. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the diverse flavours and textures, with some calling it their favourite dish. The dill-parsley mayo was particularly praised.
- Ease of prep: Several found it easy and fresh, though a few mentioned it was quite fiddly to prepare.
- Suggestions: Consider adding dried apricots or cranberries for extra flavour. Some preferred substituting the chermoula with a milder spice blend.
- Next-day meals: Leftovers were reported to be delicious cold for lunch the following day.
- Portions: Some found the portion size a bit small for dinner; consider adding extra vegetables or freekeh to bulk it up.
