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Maple roast pumpkin and freekeh salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a flavorful pumpkin and freekeh salad for a satisfying vegetarian meal.
Ingredients:
  • 700g piece butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 1 red onion, halved, cut into thin wedges
  • 36.40 gm extra virgin olive oil
  • 1 long fresh red chilli, deseeded, finely chopped
  • 21.00 gm lemon juice
  • 27.00 gm maple syrup
  • 120g (2/3 cup) cracked freekeh, rinsed
  • 625ml (2 1/2 cups) water
  • 150g sugar snap peas, trimmed, blanched, refreshed
  • 250.00 ml firmly packed mixed herbs (mint, parsley and basil)
  • 100g low-fat feta, crumbled
  • 40.00 ml toasted pine nuts
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Spread pumpkin and onion on the tray, drizzle with half of the oil, season, and toss to coat evenly. Roast for 20 minutes until tender.
  • Combine chili, lemon juice, and maple syrup in a bowl and season. Transfer the onion to another bowl. Drizzle the pumpkin with 1 tablespoon of the maple mixture. Roast for 10 minutes until golden and caramelized. Set aside.
  • While waiting, heat the freekeh and water in a saucepan over high heat until it comes to a boil. Reduce the heat to low, cover, and simmer. Stir occasionally for 20-25 minutes or until the freekeh is tender. Drain the freekeh and rinse under cold water before draining well.
  • Combine the remaining oil with the maple mixture. In a large bowl, mix freekeh, pumpkin, onion, sugar snap peas, herbs, half of the feta, and half of the pine nuts. Drizzle with half of the maple mixture and toss gently. Top with the rest of the feta and pine nuts, then drizzle with the remaining dressing.

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