Roast Pumpkin & Freekah Salad

/

This grainy salad is high in fibre and full of flavour. Lasts well for a few days, so it’s the perfect thing to whip up on a Sunday night and pack for lunches for the week ahead.

EDITED IMG_4668.jpg

INGREDIENTS.

  • ½ Medium Butternut Pumpkin, cubed 

  • ½ x cup freekeh, cooked 

  • 1 x cup baby spinach leaves 

  • 2 x spring onions, sliced 

  • 1 x fresh pomegranate, de-seeded* 

  • 2 x tablespoons Extra Virgin Olive Oil  

  • 2 x tablespoons Fresh lemon juice 

  • 1 x teaspoon Dijon mustard

  • Salt & pepper, to taste

METHOD.
1. Preheat oven to 180 C, place pumpkin on tray and drizzle with grape seed oil, season with salt and pepper. Bake for 30 mins, or until pumpkin is tender. 
2. In a medium mixing bowl, combine cooked pumpkin, freekeh, spinach, spring onions together and mix, place in salad bowl. Then top with fresh pomegranate tendrils. 
3. In a small jug, whisk together oil, lemon juice and mustard and drizzle over salad, season with salad and pepper.

NOTE: If you can’t find pomegranate or you find it a nightmare to de-seed, you can purchase frozen pomegranate arils in all major grocers, for about $4. SO much easier and tastes just as good.