Enjoy a healthy, hearty vego main with this tasty pumpkin and freekeh salad.
- Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place pumpkin and onion on the prepared tray. Drizzle with half the oil. Season. Toss to coat. Roast for 20 minutes or until tender.
- Meanwhile, combine the chilli, lemon juice and maple syrup in a bowl. Season. Transfer onion to a bowl. Drizzle pumpkin with 1 tbs of the maple mixture. Roast for 10 minutes or until golden and caramelised. Set aside.
- Meanwhile, bring the freekeh and water to the boil in a small saucepan over high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 20-25 minutes or until tender. Drain. Refresh freekeh under cold running water, then drain well.
- Whisk the remaining oil into the maple mixture. Combine freekeh, pumpkin, onion, sugar snap peas, herbs, half the feta and half the pine nuts in a large bowl. Drizzle with half the maple mixture. Gently toss to combine. Top with remaining feta and pine nuts. Drizzle with the remaining dressing.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set