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.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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.
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.
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.
While the freekeh is cooking, finely slice the red onion (use suggested amount). Peel and crush the garlic.
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.
Divide the chermoula spiced pumpkin & veggie freekeh between bowls. Crumble over the fetta.