Maple roast pumpkin and freekeh salad

Recipes / Salads

Enjoy a healthy, hearty vego main with this tasty pumpkin and freekeh salad.

Recipe «Maple roast pumpkin and freekeh salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 700g piece butternut pumpkin, peeled, deseeded, cut into 3cm pieces, 1 red onion, halved, cut into thin wedges, 2 tbsp extra virgin olive oil, 1 long fresh red chilli, deseeded, finely chopped, 1 tbsp lemon juice , 1 tbsp maple syrup, 120g cracked freekeh, rinsed, 625ml water , 150g sugar snap peas, trimmed, blanched, refreshed, 1 cup firmly packed mixed herbs, 100g low-fat feta, crumbled, 2 tbsp toasted pine nuts.

Ingredients:

  • 700g piece butternut pumpkin, peeled, deseeded, cut into 3cm pieces 
  • 1 red onion, halved, cut into thin wedges 
  • 2 tbsp extra virgin olive oil 
  • 1 long fresh red chilli, deseeded, finely chopped 
  • 1 tbsp lemon juice 
  • 1 tbsp maple syrup 
  • 120g cracked freekeh, rinsed 
  • 625ml water 
  • 150g sugar snap peas, trimmed, blanched, refreshed 
  • 1 cup firmly packed mixed herbs 
  • 100g low-fat feta, crumbled 
  • 2 tbsp toasted pine nuts 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.