roast pumpkin & freekeh salad with pedro ximenez soaked currants
Michael Smith, Innocent Bystander
4
Ingredients
- 2L Greek-style yoghurt
- 2 tsp Dijon mustard
- 25ml Mount Zero Red Wine Vinegar
75ml Mount Zero Organic Extra Virgin Olive Oil
- 20g currants
- 50ml Pedro Ximenez
100g Mount Zero Wholegrain Freekeh
- 300ml water
- 200gm pumpkin, peeled, deseeded and cut into 2-3cm cubes
Handful each of mint, dill and parsley
Pinch of Sumac
Directions
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Hang yoghurt in muslin/cheese cloth for min 2 hours to remove some of the water. It should be a thick consistency.
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Whisk vinegar and oil into mustard until emulsified. Set aside.
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Heat Pedro ximenez until just simmering. Pour over currants and let steep in liquid. Set aside.
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Bring water to the boil, add freekeh and simmer until tender, stirring every few min. Drain and allow to cool down on tray with a splash of olive oil to prevent sticking.
Toss the pumpkin with olive oil then season with pink lake salt and pepper. Roast in an oven at 180 degrees Celsius until golden and tender, then allow to cool and set aside.
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Place pumpkin, drained currants and cooked freekeh in a mixing bowl and dress with red wine vinaigrette.
Mix together with some soft herbs and garnish with labneh and a dusting of sumac.