This salad is relatively simple to make so is the perfect thing to prep at the start of the week for a few lunches. With the pesto, mozzarella and caramelised pumpkin the flavours pack a punch and make for a satisfying meal.

If you haven’t cooked freekah before give it a go. It’s a green roasted wheat and has a lovely nutty flavour. I’ve included instructions for cooking it here but if what it says on the box is different follow the instructions on your box! This recipe yields about 2 cups, and serves 4 so this isn’t a grain salad, it’s a pumpkin salad with some grains in it. You can always double the amount of freekah if you want something heavier in grains. This dish also works well as part of a shared meal.

If you would like to make your own pesto go for it, and if you’re  nut free I have a recipe for a sunflower seed based pesto here. If your buying it look for something that has no preservatives, uses olive oil, basil, parmesan and pine nuts and not a whole lot else! You’ll be surprised by some of the ingredients you see on pesto jar.

Serves 4

Ingredients

1/2 a small butternut pumpkin, cut into rouhgly 2 cm chunks

1 tsp oregano

1/2 tsp cayenne pepper

1 tsp olive oil

1  cup washed freekah (whole rather than cracked if possible)

1 cup stock

2.5 cups  water

2 Tbs basil pesto

4 cups rocket

150g buffalo mozzarella

Directions

Preheat oven to 180 degrees celsius. In a bowl combine pumpkin, oregano, cayenne pepper and olive oil and toss to combine. Spread onto a lined baking tray and bake in your preheated oven for 30 minutes or until soft and starting to colour.

In a medium pot combine freekah, stock and water. Cook for 40-45 minutes or until al dente. All water should have evaporated. Allow to cool then toss with the basil pesto.

Combining the freekah, rocket, pumpkin and mozzarella and toss a few times. Check seasoning. Serve.

HH. x