Dukkah-Roasted Pumpkin Wedges & Freekeh
with Mustard-Apricot Dressing & Feta
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.
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 packet
Peeled Pumpkin Pieces
1
parsnip
1 bunch
broccolini
1
onion
1 sachet
dukkah
(Contains Sesame; )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
freekeh
(Contains Gluten, Wheat; )
1 sachet
Garlic & Herb Seasoning
30 g
Apricot Sauce
20 g
wholegrain mustard
(Contains Sulphites; )
1 bag
salad leaves
1 bunch
herbs
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
3.5 cup
water
1 tsp
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Slice the peeled pumpkin into 1cm wedges. Cut the parsnip (unpeeled) into 2cm chunks. Trim and halve the broccolini. Cut the red onion into 2cm wedges. Place the pumpkin on an oven tray lined with baking paper and sprinkle over the dukkah. Place the parsnip and onion a second oven tray lined with baking paper. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat. TIP: Cut the veggies to size so they cook in time.
Place the pumpkin on the top oven shelf and the veggies on the bottom shelf and roast for 20 minutes. After 20 minutes of cook time, remove the tray of veggies from the oven, then add the broccolini, slivered almonds and a drizzle of olive oil. Toss to coat, then return to the oven. Roast until the veggies are tender and the almonds are golden, 5 minutes.
While the veggies are roasting, rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the garlic & herb seasoning. Bring to the boil, then reduce to a simmer and cook until tender, 30-35 minutes. Drain the freekeh well and return to the saucepan. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, combine the apricot sauce, white wine vinegar, wholegrain mustard (see ingredients), honey and olive oil (2 tbs for 2 people / 1/4 cup for 4 people) in a small bowl. Season with salt and pepper. Set aside.
Roughly chop the salad leaves. Add the roasted broccolini, onion, parsnip, toasted almonds and salad leaves to the freekeh. Gently toss to combine and season to taste.
Thinly slice the herbs. Divide the freekeh between bowls. Top with the dukkah-roasted pumpkin wedges. Drizzle over the mustard apricot dressing. Crumble over the feta and garnish with the herbs.