Nourishing Pumpkin & Veggie Freekeh Salad
With Honey Dressing, Herby Mayo & Feta Cheese
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.
Unfortunately, this week's lemon was in short supply, so we've replaced it with lime. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
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
freekeh
(Contains Gluten, Wheat; )
1 sachet
vegetable stock powder
1
Brown Onion
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 bag
spinach & rocket mix
½
lime
1
cucumber
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
mint
¼ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
3.5 cup
water
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Rinse the freekeh. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh until fragrant, 2 minutes. Add the water and vegetable stockpowder. Bring to the boil, then reduce to medium-high heat and cook until tender, 30-35 minutes. • Drain freekeh and return to the saucepan. Cover to keep warm and set aside.
• Meanwhile, cut onion into wedges. • Place peeled pumpkin pieces, onion and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, roughly chop spinach & rocket mix. Zest lime to get a pinch, then cut into wedges. Thinly slice cucumber into half-moons. Roughly chop roasted almonds. • In a small bowl, combine dill & parsley mayonnaise with a dash of water. Set aside. • In a second small bowl, combine the honey, lime zest, a generous squeeze of lime juice and a drizzle of olive oil. Season, then mix well.
• To the freekeh in the saucepan, add roasted veggies, spinach-rocket leaves, cucumber and honey dressing. Stir to combine. • Pick and thinly slice mint leaves. • Divide pumpkin and veggie freekeh salad between bowls. • Top with dill-parsley mayo and crumble over feta (see ingredients). • Garnish with almonds and mint. Serve with any remaining lime wedges. Enjoy!