Photographer: John Paul Urizar. Stylist: Michele Cranston.
Looking for a delicious and healthy vegetarian dinner idea? This wholesome Lebanese roasted pumpkin salad is a tasty and nutritious crowd-pleasing dish!
Ingredients
Method
Bring freekah and the water to the boil in a medium saucepan over high heat. Cover, reduce heat to low; cook for 30 minutes or until tender. Drain, return to pan and add the olive oil, lemon juice and parsley. Season with salt and freshly ground pepper. Set aside.
Meanwhile, preheat oven to 200°C (180°C fan-forced). Line two large oven trays with baking paper.
LEBANESE SPICE MIX Combine ingredients in a small bowl. Reserve 1 teaspoon of the walnuts.
Place pumpkin on one tray and capsicum and onion on the other tray. Drizzle with 2 tablespoons oil and remaining Lebanese Spice Mix; toss to coat. Bake pumpkin for 40 minutes and capsicum and onion for 25 minutes or until vegetables are browned and tender.
Meanwhile, bring honey to the boil in a small frypan over medium heat. Add walnuts and reserved teaspoon of Lebanese Spice Mix; toss gently to coat. Transfer to a plate; set aside
to cool.
To serve, place freekeh on a serving platter, top with roasted vegetables walnuts. Dollop over labneh and sprinkle with micro herbs.
Make extra spice mix and store in an airtight container for up to 1 month.
Test Kitchen tip
Which variety is best for roasted pumpkin salad?
For this Lebanese roasted pumpkin salad we’ve used Kent. Kent pumpkin has grey skin and yellow flesh, and it great for salads.
What is freekeh and labneh?
Freekah, a grain also known as green wheat, has a delicious nutty texture. It’s available from larger supermarkets and health food stores.
Labneh is a soft middle eastern cheese made from strained yoghurt. You can also substitute goats’ cheese or Persian fetta if you like.
