Ingredients
2 green pears, sliced into wedges
400 g pumpkin, sliced into 1 inch chunks
12 cups freekeh, cooked as per the packet instructions
2 handfuls rocket or mixed greens
2 tbsp olive oil
1 tsp cinnamon powder
3 tbsp toasted seeds
Salt and pepper
Dressing ingredients:
2 tbsp tahini
1 tbsp maple syrup
1 tbsp lemon juice
12 tbsp warm water
Pinch of salt
Method
1
Preheat the oven to 200°C fan forced.
2
Toss the pear wedges and pumpkin with olive oil, salt and pepper, cinnamon and spread on a tray.
3
Roast for 10 minutes, turning the pears and then for another 10-15 minutes until tender and lightly caramelised.
4
Cook the freekeh according to packet instructions, then drain and cool slightly.
5
To make the dressing, whisk tahini, maple syrup, lemon juice, water and salt until smooth and pourable.
6
In a serving bowl combine the freekeh, greens, roasted pear and pumpkin. Drizzle with dressing and toss gently. Finish with toasted seeds and serve warm or at room temperature.
Ingredients
2 green pears, sliced into wedges
400 g pumpkin, sliced into 1 inch chunks
12 cups freekeh, cooked as per the packet instructions
2 handfuls rocket or mixed greens
2 tbsp olive oil
1 tsp cinnamon powder
3 tbsp toasted seeds
Salt and pepper
Dressing ingredients:
2 tbsp tahini
1 tbsp maple syrup
1 tbsp lemon juice
12 tbsp warm water
Pinch of salt
Recent Comments