Maple Baked Pumpkin and Freekah Salad
This weekend I cut into the last pumpkin from our previous harvest. The last one…..That makes me a little sad but I do love that it sends me into the kitchen looking for new ways to enjoy our last gorgeous pumpkin from the vegetable garden. When you look at the freshly sliced, glorious vivid orange of a newly cut home grown pumpkin it is difficult to feel anything but anticipation for the sweet flavor.
The other thing that the last pumpkin for the year means is that I now want to get some new pumpkin seedlings into the garden as quickly as possible. I planted a couple of seeds on the weekend so will see if they sprout. It is a sure sign of Spring plants being ready to flourish once the pumpkins sprout as it indicates that the soil temperature is warm enough for the small plants.
This vegetarian freekah salad makes a lovely side dish or is ample on it’s own. The nutty flavor of the freekah and the creaminess of the feta cut the sweetness of the maple syrup. This dish got the “family friendly” tick of approval – well realistically, if I added Maple Syrup to something my kids would love it! I hope that yours do too.
- 500 grams pumpkin - cubed
- 1 zucchini peeled and quartered
- ⅙ cup maple syrup
- 1 tablespoon pumpkin seeds (pepitas)
- 1 cup freekah
- 80-100 grams feta
- fresh rocket leaves
- Heat the oven to 180 degrees
- Place the cubed pumpkin and zucchini into a baking tray and drizzle with the maple syrup
- Bake for 35 - 40 minutes until the pumpkin starts to become caramelised, turn once during cooking to coat in the syrup
- In a saucepan add 2 and ½ cups of water and 1 cup of freekah
- Bring to the boil, reduce heat and cover to simmer for 20 minutes
- Add the freekah to a plate with some fresh rocket leaves and then top with the baked pumpkin and zucchini.
- Top with the pepitas and feta to serve
- This salad may be eaten warm or cold
Have you tried maple syrup with vegetables before? Was it a hit at your family dinner table?
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