Pumpkin, Turnip & Veggie Freekeh Salad

Name: Pumpkin, Turnip & Veggie Freekeh Salad With Honey Dressing, Herby Mayo & Goat Cheese
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet freekeh; 3.5 cup water; 1 sachet vegetable stock powder; 1 onion; 1 packet peeled pumpkin pieces; 1 sachet chermoula spice blend; 1 bag salad leaves; ½ lemon; 1 packet roasted almonds; 1 packet Dill & Parsley Mayonnaise; ½ tbs honey; 1 bag mint; 1 packet goat cheese; 4 white turnip

With Honey Dressing, Herby Mayo & Goat Cheese

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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.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Almond

•Eggs

•Soy

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten, Wheat; )

1 sachet

vegetable stock powder

onion

1 packet

peeled pumpkin pieces

1 sachet

chermoula spice blend

1 bag

salad leaves

lemon

1 packet

roasted almonds

(Contains: Almond; )

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 bag

mint

1 packet

goat cheese

(Contains: Milk; )

white turnip

Not included in your delivery

olive oil

3.5 cup

water

½ tbs

honey

Nutrition Values

/ per serving

Energy (kJ)3333 kJ

Fat50.9 g

of which saturates9.6 g

Carbohydrate56.7 g

of which sugars25.1 g

Protein23.3 g

Sodium1781 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.

Utensils

•Large Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Rinse freekeh. • In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast freekeh 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 freekeh and return to saucepan. Cover to keep warm and set aside.

• Meanwhile, cut red onion into wedges. • Place peeled & chopped pumpkin, 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 veggies are roasting, roughly chop spinach & rocket mix. Zest lemon to get a pinch, then cut into wedges. Roughly chop roasted almonds. Thinly slice mini white turnips. • 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, turnip and honey dressing to freekeh. Stir to combine. • Pick and thinly slice mint leaves. • Divide roast pumpkin, turnip and freekeh salad between bowls. • Top with dill-parsley dressing and crumble over goat cheese. • Garnish with almonds and mint. Serve with any remaining lemon wedges.