North African Spiced Pumpkin & Freekeh Bowl

Place the peeled & chopped pumpkin and red onion on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Sprinkle with the ras el hanout and toss to coat. Spread in a single layer and roast for 20-25 minutes, or until tender. Set aside to cool slightly.

While the pumpkin is roasting, bring the water to the boil in a medium saucepan. Rinse the freekeh and add to the saucepan of boiling water with the currants. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 15-18 minutes, or until tender. Drain and allow to cool. TIP: The freekeh is ready when it has softened but still retains some bite.

While the freekeh is cooking, heat a medium frying pan over a medium-high heat. Add the pepitas and pistachios and toast for 3-4 minutes, or until golden and fragrant. Transfer to a small bowl. Return the frying pan to a medium-high heat and add olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic. Cook for 1 minute, or until fragrant. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper.

In a large bowl, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) with a pinch of salt and pepper. Add the baby spinach leaves, cooled freekeh and pumpkin and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp. Sprinkle over the cucumber and fetta.