| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 859 |
| Fat | 70g |
| Saturates | 13g |
| Protein | 37g |
| Carbs | 36g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven at 200°C, gas mark 6.
Peel and cut the pumpkin into small cubes.
Place the pumpkin on a baking tray, drizzle with half the olive oil and season with the salt and freshly ground pepper. Roast in the preheated oven for 20 minutes.
Soak the freekeh for 30 minutes. Wash, drain and set aside. Peel and finely chop the onion and finely mince the fresh ginger and garlic.
Place a large pot over a high heat and heat 2 tbsp of olive oil. Sauté the onion, cinnamon stick and fry until the onion becomes translucent.
Add the ginger, garlic and freekeh. Mix all the ingredients together and continue to stir until the freekeh is a bit fragrant and toasted.
Add the chicken stock over the freekeh. Bring it to a boil, lower the heat and allow to simmer for 20 minutes, or until the freekeh has fully cooked and all the excess liquid has evaporated.
To prepare the dressing, whisk together the remaining extra virgin olive oil, lemon juice, mustard, honey, salt and pepper until they have emulsified.
Trim and chop the kale and place it in a large bowl. Season with the salt and pepper. Massage the kale until it has softened.
Add the freekeh, roasted pumpkin, cranberries and the salad dressing. Toss the salad together.
Serve the salad on a platter and top with the crumbled goat's cheese, toasted pecans and pumpkin seeds.
