Freekeh salad with roast pumpkin | Women's Weekly Food

Ingredients

• 1 cup (200g) freekah
• 2 ½ cups (625ml) water
• ¼ cup (60ml) extra virgin olive oil
• 2 tablespoons lemon juice
• ¼ cup chopped parsley
• 2 tablespoons honey
• 1 cup (100g) toasted walnuts
• 1.5kg Kent pumpkin, cut into 7cm chunks
• 1 large red capsicum (350g), sliced thickly
• 1 large red onion (300g), cut into wedges
• 2 tablespoons extra virgin olive oil
• labneh, micro herbs for serving
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg