Roasted Pumpkin Salad With Rough Tabouli And Goats Cheese

Ingredient

1/2 pumpkin
2 tbs honey

Rough Tabouli
1 cup whole grain freekeh
1 bunch of parsley, roughly chopped
1 bunch of mint, roughly chopped
1 bunch pf coriander, roughly chopped
1/2 red onion, finely diced
1 punnet of cherry tomatoes - cut into quarters
Juice of 2 lemons
2 tbs Red Island extra virgin olive oil
Salt and pepper to taste

Garnish
200g goats cheese
1 pomegranate, seeds removed
2 tsp sumac

Method

Preheat your oven to 180 degrees.

Cut the pumpkin in half lengthways, season with salt and pepper, give a lug of olive oil and then put flesh side down over a grill.

Grill the pumpkin until it has some nice bar marks on it.

Transfer the pumpkin to a baking tray, drizzle with the honey and then roast on the oven at 180 for about half an hour, or until the pumpkin flesh is tender.

While the pumpkin is cooking, get onto your tabouli. Cook the freekeh in salted boiling water for 25 minutes. Drain off the water and set aside to cool.

Once you’re ready to plate, place all of the ingredients for the tabouli into a large mixing bowl and mix together.

Transfer the pumpkin onto a platter, top with the tabouli base and then garnish with the crumbled goats cheese, pomegranate seeds and sumac.

Recipe by Andy Allen