Can I tempt you with this Harissa Hummus & Roasted Veg Freekeh Salad? I see you all shaking your heads and going yes, yes, yes please so, of course, I am going to go right ahead.
All the reasons…..
- It is hummus. With harissa in it. The perfect combination of creamy with a little hint of fragrant spice. This is good people, very, very good.
- Then there is the Freekeh which adds a lovely nutty roasted flavour that would get you thinking but why don’t I use this more.
- Plus all those lovely sweet with hints of caramelised roasted veggies perfectly complete this treat.
- Oh plus this full of colour and full of flavour is suitable for vegans (and meat eating Freddy was thoroughly happy to eat this two days in a row). Success peeps, success.
So let’s talk about New Year’s resolutions
Hands up to the fact that I totally broke my first one in 3 days, my second in 5 and my third in 8. I still have a few food-related resolutions that I am determined to keep so watch this space. In the meantime can I ask how did you guys do……
I know how hard it is to keep resolutions to I have turned to the lovely folk from Gousto for some help. They have launched 3 new ranges (cartwheels in the kitchen peeps) which are completely aligned with my New Year resolutions.
Boost and Balance
This is all about eating better and feeling better with their new Boost and Balance Dishes which are packed choc-a-block with lean proteins (eg prawns and chicken) and at least 2 of your 5 a day (life made easy) and balanced carbs like freekeh and wheat berries.
My OH is a serious carnivore so I am always looking for colourful delicious plant-based recipes to help reduce our meat consumption. Recipes that make him not miss the meat. So I am super excited to see some of their recipes like curried Coconut Quinoa with Roasted Cauliflower and Kale or the Harissa Hummus with Freekeh salad. This is the first recipe I made from their range.
Fine Dine in
I live in the middle of nowhere with very few restaurants around, and with the added cost and the hassle of finding a babysitter, I don’t get to go out very much. So trying more fine dining in has been big on my list. Which is why I am extremely excited to see Gousto’s Fine Dine In range to launch in February. Imagine whipping up a pan-fried 21-day-aged British Rump Steak with Boulangerie & a Bordelaise Sauce for Valentine’s Day.
Not only are the recipes amazing but they have made sure the recipes are very easy. Eg Bordelaise Sauce can take quite a while to do – but their version has been stripped down to about 15 mins – but with the same taste as the longer version. What more do you need?
Whilst I will still be cooking recipes from scratch as I am a foodie, I will also be using Gousto recipe boxes for busier periods as I am super keen to eat filing vibrant dishes without having to think too hard about this from the comfort of my own kitchen.
A little word about Gousto – these guys are a UK leading recipe box company, making home cooking convenient for families by delivering super fresh and really good quality ingredients along with foolproof recipes seven days a week. Customers can choose from 25+ recipes. Awesome right? They source fresh ingredients from local farms and trusted suppliers.
They have a whole range of recipes in different flavours and world cuisines which covers stuff like super quick dishes, vegan recipes, vegetarian recipes and lighter options for those wanting fewer calories in their life. There is pretty much have something for everyone.
Plus they are super affordable with a price per portion of £2.98 (in a four box meal). So, what are you waiting for? Pop over to their website and sign up – In fact to help you ‘eat well and save more’ this 2018, I have a code for 50% of your first two boxes. Just use the code INF18A when you sign up. Happy, happy eating……..
Find out more on social media using @goustocooking and #goustogoodliving.
So here is how to make Easy Harissa Hummus, Roasted veg and Freekeh Salad. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Thank you for reading my Harissa Hummus, Roasted veg and Freekeh Salad recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
This post is sponsored.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Harissa Hummus, Roasted Veg & Freekeh Salad! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Harissa Hummus, Roasted Veg & Freekeh Salad
- 240 g butternut squash cubed
- 2 red onions cut into wedges
- Olive oil
- 2 carrots peeled and grated
- 150 g cracked freekeh
- Handul of mint
- 2 X 400g tins of chickpeas rinsed and drained
- 2 garlic cloves peeled and roughly chopped
- 100 ml water
- 4 tbsp olive oil
- 80 g harissa paste
- Juice of 1 lemon
- 2 tbsp tahini paste
- 100 g wild rocket
- 2 tbsp pumpkin seeds
- 1 tsp black sesame seeds
- 1 tsp dried chilli flakes
- Preheat the oven to fan assisted 200C / 200C / 425F /gas 7
- Add the red onion wedges and butternut squash into a baking tray, drizzle with olive oil and salt and roast for 20-25 mins until soft and golden.
- Rinse the freekeh, add to pot with plenty of cold water, bring to the boil, then reduce to a mild boil and let cook for 20-25 mins until tender with a little bite. Drain and return to the pot.
- Once the freekeh is cooked, drain and return to the pot and mix in the roasted vegetables, grated carrot and chopped mint. Mix and season with salt and pepper.
- Make the harissa hummus by adding the chickpeas, garlic cloves, water, olive oil, harissa paste, lemon juice and salt and whiz into a smooth paste.
- Wash the rocket and dry.
- Split the harissa hummus, roasted vegetable freekeh and rocket between 4 plates and top with pumpkin seeds, sesame seeds and chilli flakes.