North African Spiced Pumpkin & Freekeh Bowl

Place the onion and peeled & chopped pumpkin on an 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 veggies are 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 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 / 4 tsp 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 (4 tsp for 2 people / 2 1/2 tbs for 4 people) with a pinch of salt and pepper. Add the mixed salad leaves, cooled freekeh and roasted veggies and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp. Add the cucumber and crumble in the feta.