North African Spiced Pumpkin & Freekeh Bowl
with Garlic Yoghurt
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 good stuff!
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Ingredients
1 unit
red onion
2 clove
garlic
1 unit
cucumber
1 packet
Peeled & Chopped Pumpkin
1 sachet
ras el hanout
1 packet
freekeh
(Contains Gluten;)
1 packet
currants
1 cube
vegetable stock
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
1 block
fetta cheese
(Contains Milk;)
1 packet
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
olive oil
2 cup
water
2 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Finely chop the garlic (or use a garlic press). Roughly chop the cucumber.
Place the peeled & chopped pumpkin and onion on the 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 pumpkin is roasting, bring the water to the boil in a medium saucepan. Rinse the freekeh and add to the saucepan of boiling water with the currants. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until tender, 15-18 minutes. Drain and allow to cool. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, heat a medium frying pan over a medium-high heat. Add the pepitas and pistachios and toast until golden and fragrant, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-high heat and add olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper.
In a large bowl, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) with a pinch of salt and pepper. Add the baby spinach leaves, cooled freekeh and roasted vegetables and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp. Sprinkle with the cucumber and fetta.
Divide the freekeh salad between plates. Drizzle with the garlic yoghurt and sprinkle with the pepitas and pistachios.