Ingredients
- 1 cup uncooked Grünkern (200 g) (alternatively Freekeh)
- 1 small Hokkaido pumpkin, cut into thin wedges (max 1 kg)
- 3 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon cinnamon (Ceylon)
- sea salt, to taste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon rind (from an organic lemon)
- 1 small red onion, thinly sliced
- handful of walnuts, lightly roasted and coarsely chopped
- garnish with fresh cilantro
For the yoghurt dressing:
- 1 170 g container Greek yoghurt
- 2 tablespoons chopped fresh cilantro or mint (or a mix of both)
- 1 teaspoon finely grated lemon rind (from an organic lemon)
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat oven to 400°F / 200°C and line a tray with parchment paper.
- Cook the Grünkern according to package instructions; for about 30 minutes. Drain well and transfer to a bowl.
- Meanwhile, combine 2 tablespoons olive oil and the spices in a small bowl, transfer the pumpkin on to the prepared tray and toss with oil mixture until vegetables are well coated (I use my hands). Spread in a even layer and season with a little salt.
- Transfer to the oven and roast for 30 minutes, until the pumpkin is tender.
- Prepare the yoghurt dressing; combine the dressing ingredients in a small bowl, season with salt to taste.
- Add add the remaining 1,5 tablespoons olive oil and lemon juice to the Grünkern. Stir to combine. Spoon the Grünkern onto a large platter (or serving plates) and top evenly with the roasted pumpkin. Spoon over a little yoghurt dressing and sprinkle with the lemon rind, red onion and roasted walnuts. Garnish with fresh cilantro.
- Serve remaining yoghurt dressing on the side and enjoy!
Nutrition
Notes
- Feel free to serve with your favorite grain of choice. Bulgur, quinoa or even brown rice work well with this recipe.
- The skin of the Hokkaido pumpkin can eaten, so no peeling necessary.