North African Spiced Pumpkin & Freekeh Salad

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, 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 vegetable stock powder. Bring to the boil, then reduce to a simmer and cook until tender, 30-35 minutes. Drain and return to the saucepan.

While the freekeh is cooking, heat a medium frying pan over a medium-high heat. Add the pumpkin seeds and pistachios and toast, tossing, until golden and fragrant, 3-4 minutes. Transfer to a small bowl. 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 the garlic oil to a small bowl and allow to cool for 5 minutes. Add the yoghurt to the garlic oil and whisk to combine. Season to taste.

In a large bowl, combine the vinegar, a generous drizzle of olive oil and a pinch of salt and pepper. Add the baby spinach leaves, currants, cooled freekeh and roasted veggies and toss well to coat. Add the cucumber and crumble in the feta.