Roast Pumpkin & Parsnip Freekeh Salad
with Honey Dressing, Mint Yoghurt & 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.
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
2
parsnip
1
onion
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 bag
salad leaves
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
3.5 cup
water
2 tsp
honey
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over a 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 medium-high heat and cook until tender, 30-35 minutes. Drain well and return to the saucepan. Cover to keep warm and set aside.
While the freekeh is cooking, peel and cut the parsnip into 2cm chunks. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin, parsnip, onion and chermoula spice blend on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, roughly chop the mixed salad leaves. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the roasted almonds. Pick and thinly slice the mint leaves. In a small bowl, combine the Greek-style yoghurt and mint. Set aside.
In a second small bowl, combine the honey, lemon zest, a generous squeeze of lemon juice and a generous drizzle of olive oil. Season with salt and pepper. Mix well.
Add the roasted veggies, salad leaves and honey dressing to the cooked freekeh, then toss to combine.
Divide the roast pumpkin and parsnip freekeh salad between bowls. Top with the mint yoghurt and crumble over the feta. Garnish with the almonds. Serve with any remaining lemon wedges.