HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Pumpkin & Parsnip Freekeh Salad
Roast Pumpkin & Parsnip Freekeh Salad

Roast Pumpkin & Parsnip Freekeh Salad

with Honey Dressing, Mint Yoghurt & Feta

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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.

Allergens:GlutenTree NutsMilk

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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet



1 sachet

vegetable stock powder




red onion

1 packet

peeled & chopped pumpkin

1 sachet

chermoula spice blend

1 bag

mixed salad leaves



1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bunch


1 packet

Greek-style yoghurt


1 block

feta cheese


Not included in your delivery

olive oil

3.5 cup


2 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2400 kJ
Fat25 g
of which saturates7.3 g
Carbohydrate57.8 g
of which sugars25 g
Dietary Fibre0 g
Protein22.1 g
Cholesterol0 mg
Sodium1490 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Instructionsarrow up iconarrow up icon
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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 well 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. Place the peeled & chopped pumpkin, parsnip, onion and chermoula spice blend on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast 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 mixed salad leaves. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the roasted almonds. Pick and thinly slice the mint leaves. In a small bowl, combine the Greek-style yoghurt and mint. 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, salad leaves and honey dressing to the cooked freekeh, then toss to combine.


Divide the roast pumpkin and parsnip freekeh salad between bowls. Top with the mint yoghurt and crumble over the feta. Garnish with the almonds. Serve with any remaining lemon wedges.