Roasted Pumpkin, Freekah and Kale Salad
Cooking With Zahra recipe - Mediterranean
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g pumpkin (peeled and cut into small cubes)
- fresh ground pepper
- fresh ground sea salt
- olive oil
- 1 red onion (finely chopped)
- 1 tsp ginger (finely minced)
- 1 tsp garlic (finely minced)
- 1 cup freekeh (soaked and drained)
- 1 cinnamon stick
- 2 cups chicken stock
- 125 g kale (trimmed and chopped)
- ⅓ cup cranberries
- ¼ cup pecans (toasted)
- ¼ cup pumpkin seeds
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 tbsp mustard
- 2 tbsp honey
- fresh ground sea salt
- fresh ground pepper
Instructions
- 1
In a bowl, add the pumpkin cubes, coat with a drizzle of olive oil and season with salt and pepper. Roast in air fryer 120°C for 20-25 minutes
- 2
In a large pot, on high heat, sauté onions and cinnamon stick with some olive oil and fry until the onion has a translucent colour. Add fresh ginger, garlic and freekeh; mix all ingredients together and continue to stir until the freekeh is fragrant and toasted. Add the chicken stock over the freekeh; bring to a boil, lower the heat and allow to simmer for 20 minutes or until fully cooked and all the excess liquid has evaporated.
- 3
To prepare the dressing, whisk all the ingredients until they have emulsified.
- 4
In a large bowl add the chopped kale and season with salt and pepper. Massage the kale until it has softened. Add the freekeh, roasted pumpkins, cranberries and the salad dressing; toss the salad together. Serve the salad on a serving platter and top with toasted pecans and sunflower seeds.