Butternut Pumpkin Crumble with Freekeh & Walnut Salad

Butternut Pumpkin Crumble with Freekeh & Walnut Salad

Ready in 45 minutes • Serves 3
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, March 15, 2020.
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Ingredients

Butternut

  • 1 butternut pumpkin, cut into 1cm wedges
  • 1 pack vegan butternut marinade
  • 1/2 cup panko breadcrumbs
  • 1 pack vegan cheesy yeast flakes
  • 1/2 pack butternut spices

Freekeh

  • 1 pack freekeh
  • 1 pack walnuts, finely chopped
  • 1/2 pack spinach
  • 1 pack date & mustard dressing
  • 1/2 bunch mint, finely chopped

To Serve

  • 1/2 punnet cherry tomatoes, halved
  • 1 pack hummus
  • 1 pack harissa dressing
  • Remaining mint, leaves picked

Steps

  1. Preheat oven to 210°C. Bring a pot of salted water to the boil. Prep & cook butternut. Toss butternut on a lined oven tray with butternut marinade and a drizzle of oil. Season and roast for 20-25 minutes, until golden and tender.
  2. Finish butternut. In a bowl, toss breadcrumbs, cheesy yeast flakes and butternut spices with a pinch of salt and 1 tsp oil. Sprinkle crumb mixture over roasted butternut and return to oven for a further 5 minutes, until crumb is golden.
  3. Prep & cook freekeh. Cook freekeh in pot of boiling water for 20-25 minutes, until tender with a slight bite. Drain, rinse under cold water and drain again.
  4. Finish freekeh. Heat a dry fry-pan on medium heat. Cook walnuts for 2-3 minutes, until toasted. Transfer to a bowl and toss with cooked freekeh, spinach, date and mustard dressing and first measure of mint. Season to taste.
  5. Prep garnishes.
  6. Serve butternut topped with freekeh, hummus, tomatoes, harissa dressing and remaining mint.

Nutritional Information

Energy 2543 kj
608 kcal
Protein 15.1g
Carbohydrate 58.3g
Fat 35.0g