Maple Roast Pumpkin And Freekeh Salad

Enjoy a healthy, hearty vego main with this tasty pumpkin and freekeh salad.

The ingredient of Maple Roast Pumpkin And Freekeh Salad

• 700g piece butternut pumpkin peeled deseeded cut into 3cm pieces
• 1 red onion halved cut into thin wedges
• 2 tbsp extra virgin olive oil
• 1 long fresh red chilli deseeded finely chopped
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 120g 2 3 cup cracked freekeh rinsed
• 625ml 2 1 2 cups water
• 150g sugar snap peas trimmed blanched refreshed
• 1 cup firmly packed mixed herbs mint parsley and basil
• 100g low fat feta crumbled
• 2 tbsp toasted pine nuts

The Instruction of maple roast pumpkin and freekeh salad

• preheat oven to 200u00b0c 180u00b0c fan forced line a large baking tray with baking paper place pumpkin and onion on the prepared tray drizzle with half the oil season toss to coat roast for 20 minutes or until tender
• meanwhile combine the chilli lemon juice and maple syrup in a bowl season transfer onion to a bowl drizzle pumpkin with 1 tbs of the maple mixture roast for 10 minutes or until golden and caramelised set aside
• meanwhile bring the freekeh and water to the boil in a small saucepan over high heat reduce heat to low and simmer covered stirring occasionally for 20 25 minutes or until tender drain refresh freekeh under cold running water then drain well
• whisk the remaining oil into the maple mixture combine freekeh pumpkin onion sugar snap peas herbs half the feta and half the pine nuts in a large bowl drizzle with half the maple mixture gently toss to combine top with remaining feta and pine nuts drizzle with the remaining dressing

Nutritions of Maple Roast Pumpkin And Freekeh Salad

fatContent: 354 437 calories
saturatedFatContent: 14 1 grams fat
carbohydrateContent: 3 5 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 10 6 grams sugar
proteinContent: n a
cholesterolContent: 15 3 grams protein
sodiumContent: 11 milligrams cholesterol

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