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Chermoula Spiced Pumpkin & Veggie Freekeh

Chermoula Spiced Pumpkin & Veggie Freekeh

with Fetta

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Let’s get freekeh (pronounced free-kuh)! Sorry. We had to. Freekeh is an ancient grain and nutrition powerhouse often mentioned alongside superfood heroes like quinoa and farro. With its nuttiness, it's our new favourite base for a nourishing bowl of big flavours. You’re gonna love it.

Allergens:SulphitesGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

peeled pumpkin

½ sachet

chermoula spice mix

(ContainsSulphites)

1.5 packet

freekeh

(ContainsGluten)

½ cube

vegetable stock

½ unit

red onion

1 clove

garlic

1 sachet

harissa paste

1 bag

baby spinach leaves

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

1 tbs

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1980 kJ
Fat10.8 g
of which saturates5 g
Carbohydrate66.8 g
of which sugars27.4 g
Dietary Fibre0 g
Protein20 g
Cholesterol0 mg
Sodium1170 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Baking Tray
Baking Paper
Sieve
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°/200°C fan-forced. Chop the peeled pumpkin into 1 cm cubes. TIP: Chop the pumpkin to the correct size to ensure it cooks in the allocated time. Bring the water (check the ingredients list for the amount) to the boil in a medium saucepan.

2

Place the pumpkin on the oven tray lined with baking paper. Drizzle with olive oil and add the chermoula spice blend (use suggested amount), honey and a pinch of salt and pepper. Toss to coat and place in the oven to bake for 20 minutes, or until tender. Remove from the oven and set aside.

3

While the pumpkin is cooking, rinse the freekeh (use suggested amount to ensure the dish is perfectly balanced - just the way we planned it). Add the freekeh to the saucepan of boiling water and crumble in the vegetable stock cube (use suggested amount). Simmer for 10-12 minutes, or until tender. Drain and set aside. TIP: The freekeh is ready when it has softened but still retains some bite.

4

While the freekeh is cooking, finely slice the red onion (use suggested amount). Peel and crush the garlic.

5

When the pumpkin has 5 minutes of cooking time remaining, heat a medium frying pan over a medium-high heat. Add a drizzle of olive oil, the harissa paste, red onion and garlic. Tip: If you don't like spice, you can use just 1/2 the amount of harissa. Cook for 3-4 minutes, or until fragrant and softened. Stir through the freekeh and baby spinach leaves until the spinach has wilted. Season to taste with a pinch of salt and pepper.

6

Divide the chermoula spiced pumpkin & veggie freekeh between bowls. Crumble over the fetta.