Roast Pumpkin & Parsnip Freekeh Salad
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Roast Pumpkin & Parsnip Freekeh Salad

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.

Tags:
Veggie
Allergens:
Gluten
Wheat
Almond
Milk

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)2400 kJ
Calories0 kcal
Fat25 g
of which saturates7.3 g
Carbohydrate57.8 g
of which sugars25 g
Dietary Fibre0 g
Protein22.1 g
Cholesterol0 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Pan
Lid

Cooking Steps

Cook the freekeh
1

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.

Roast the veggies
2

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.

Get prepped
3

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.

Make the honey dressing
4

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.

Bring it all together
5

Add the roasted veggies, salad leaves and honey dressing to the cooked freekeh, then toss to combine.

Serve up
6

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.