Freekeh salad with roast pumpkin
Serve this warm freekeh salad with roast pumpkin and labneh as a delicious vegetarian dinner, or as part of a spread.
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Cooking tools:
- Cutting board
- Chef's knife
- Saucepan
- Stove
- Colander
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
- Airtight container
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
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