Maple Glazed Pumpkin & Corn Salad with Hummus & Za’atar Almonds

Maple Glazed Pumpkin & Corn Salad with Hummus & Za’atar Almonds

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 24, 2019.
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Ingredients

Pumpkin

  • 400g pumpkin
  • 1 1/2 Tbsp maple syrup
  • 1 tsp vinegar

Salad

  • 1/2 cup freekeh
  • 1/2 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pack corn salad spices
  • 1 cup frozen corn
  • 1/2 can cannellini beans, drained & rinsed
  • 1 pack dried currants
  • Zest & juice of 1/2 lemon

Almonds

  • 1 pack roasted almonds
  • 1 Tbsp Za’atar
  • 1/2 bunch coriander, roughly chopped
  • 1 Tbsp olive oil
  • Zest & juice of 1/2 lemon
  • 1/2 tsp honey

To Serve

  • 1 pack hummus
  • 1/2 pack rocket
  • Remaining coriander, leaves picked

Steps

  1. Preheat oven to 220°C. Bring a pot of salted tap water to the boil. Prep and cook pumpkin. Toss pumpkin on a lined oven tray with maple syrup, vinegar, a drizzle of oil and 1/2 tsp salt. Roast for 20-25 minutes, until golden and tender. Toss pumpkin half way through cooking to ensure even browning.
  2. Meanwhile, cook freekeh. Place freekeh in pot of boiling water and cook for 15-20 minutes, until tender with a slight bite. Drain well.
  3. Prep salad. While freekeh cooks, heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Add garlic and corn salad spices and cook for 1-2 minutes, until fragrant. Add corn, beans and currants and cook for 2-3 minutes, until hot through. Stir through cooked freekeh, lemon zest and juice and 1/2 tsp salt.
  4. Prep almonds. In a small bowl, combine all almond ingredients together and season to taste.
  5. Serve hummus topped with rocket, roast pumpkin, corn salad, almonds and remaining coriander.

Nutritional Information

Energy 2581 kj
617 kcal
Protein 19.7g
Carbohydrate 75.3g
Fat 23.9g