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Harissa hummus and roasted veg freekeh salad with rocket on a plate with pumpkin seeds in a bowl and freekeh salad in a pot. Cloth and fork on the side

Harissa Hummus, Roasted Veg & Freekeh Salad

Course Main Course
Cuisine Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 284kcal


  • 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.


Recipe by Gousto


Calories: 284kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 306mg | Potassium: 547mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11760IU | Vitamin C: 22.4mg | Calcium: 74mg | Iron: 1.8mg