Name: Roast Pumpkin and Freekeh Salad with Pedro Ximenez Soaked Currants.
Yield: Serves 4 people
Ingredients: Red Wine Vinaigrette2 tsp Dijon mustard25ml Mount Zero Red Wine Vinegar75ml Mount Zero Organic EVOO; Pedro Ximenez Soaked Currants20g currants50ml Pedro Ximenez; Salad100g Mount Zero wholegrain freekeh300ml water200gm pumpkin, peeled, deseeded and cut into 2-3cm cubes; Labna2L Greek-style yoghurtTo GarnishHandful each of mint, dill and parsleyDust with Sumac

Ingredients

Red Wine Vinaigrette
2 tsp Dijon mustard
25ml Mount Zero Red Wine Vinegar
75ml Mount Zero Organic EVOO

Pedro Ximenez Soaked Currants
20g currants
50ml Pedro Ximenez

Salad
100g Mount Zero wholegrain freekeh
300ml water
200gm pumpkin, peeled, deseeded and cut into 2-3cm cubes

Labna
2L Greek-style yoghurt

To Garnish
Handful each of mint, dill and parsley
Dust with Sumac

Method

Red Wine Vinaigrette
Whisk vinegar and oil into mustard until emulsified. Set aside

Pedro Ximenez Soaked Currants
Heat Pedro ximenez until simmering. Pour over currants and let steep in liquid. Set aside

Salad
Bring water to the boil, add freekeh and simmer until tender stirring every few min. Drain and allow to cool down on tray with a splash of Mt Zero extra virgin olive oil to prevent sticking.
Season Pumpkin with salt and pepper, dress with Mt Zero extra virgin olive oil and roast till golden and tender, allow to cool and set aside

Labna
Hang yogurt in muslin/cheese cloth for min 2 hours to remove some of the water. It should be a thick consistency.

To Assemble

Place pumpkin, drained currents and freekeh, in a mixing bowl and dress with red wine vinaigrette.

Mix together with some soft herbs, we use a mixture of mint, dill and parsley and garnish with hung yogurt and a dusting of sumac.

Roast Pumpkin and Freekeh Salad with Pedro Ximenez Soaked Currants.

Ingredients

Method

Recipe Ingredients from the Mount Zero Range

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