Freekeh Salad with Coorgi Vinegar Pumpkin, Lemon Feta and Cumin Yoghurt

This is one of those dishes where every element pulls its weight. Nutty, chewy freekeh sits on a cool cumin yoghurt, topped with sticky coorgi vinegar and honey roasted pumpkin, and finished with a zesty lemon and mint feta. Pomegranate seeds add a bright, juicy flourish.

Freekeh is an ancient grain made from young green wheat that is roasted and cracked. It has a lovely smoky depth and a satisfying bite, and it soaks up dressings beautifully. The pumpkin is brushed with coorgi vinegar and honey, then roasted gently so it caramelises without drying out. A pinch of my smoked Lavasalt  ties it all together.

For the Recipe

For the Freekeh Salad

Ingredients

• ½ bunch Italian parsley, finely chopped
• ½ cup freekeh (or cracked wheat)
• 2 tbsp toasted pumpkin seeds
• 2 tbsp toasted slivered almonds
• ½ cup currants or raisins
• 1 tbsp coorgi vinegar
• 3 tbsp extra virgin olive oil
• Sea salt, to taste
• 1 tbsp honey
• 2 tbsp pomegranate seeds

For the cumin yoghurt:

• 1 cup thick Greek yoghurt
• 1 tsp cumin seeds, toasted and ground
• A pinch of salt

Directions

• Blanch the freekeh in boiling salted water with 1 tbsp of the olive oil until just cooked.
• Drain well and allow to cool.
• Mix the yoghurt with the toasted cumin and a kiss of salt. This forms the base of the salad.
• In a medium bowl, combine the chopped parsley, cooled freekeh, pumpkin seeds, almonds, currants, coorgi vinegar, honey, and the remaining olive oil. Mix well and season to taste.
• Reserve the pomegranate seeds for the final flourish.

For the Coorgi Pumpkin

Ingredients

• 5 to 7 wedges of pumpkin, trimmed, skin on (I used Jap pumpkin)
• 2 tbsp coorgi vinegar
• 2 tbsp honey
• 5 tbsp grape seed oil
• Smoked Lavasalt, to taste

Directions

• Preheat the oven to 150–160°C, fan-forced if possible.
• Mix the vinegar, honey, oil, and smoked salt, then toss or brush this marinade over the pumpkin. Place on a baking tray lined with baking paper.
• Cook for 18 minutes, turning halfway (9 minutes per side). Use a bamboo skewer to check if it’s cooked.
• Take care not to overcook. The baking paper helps with this. Cool and set aside.

For the Lemon Feta

Ingredients

• 80g feta (Dodoni is available at the food hall)
• Zest and juice of 1 lemon
• 3 mint leaves, finely chopped
• Salt, to taste

Directions

• Gently crumble the feta, mix with the remaining ingredients, and keep ready.

To Plate

• Start with a base of cumin yoghurt.
• Add the freekeh.
• Follow with the roasted pumpkin.
• Top with the lemony feta.
• Drizzle with olive oil and finish with a final garnish of pomegranate seeds.

Watch the video below: