Za’atar Roasted Kalettes with Freekeh
Cook Time 45 minutes
2 tbsp za’atar
160g of kalettes
½ Jap pumpkin, cut into 3cm cubes (skin on)
1 Spanish onion, finely sliced
150g freekeh, washed well
½ cup walnuts
1 tbs. pomegranate molasses
3 tbs. extra virgin olive oil
Juice ½ lemon
Salt and pepper
1 tbs. Greek-style yoghurt
Preheat the oven to 180°C.
Arrange the kalettes, pumpkin and onion onto a baking tray. Drizzle over the oil, half the za'atar and a pinch of salt. Place in the oven for 30-35 minutes or until the pumpkin is tender.
Cook freekeh as per packet instructions.
Combine the dressing ingredients.
While the pumpkin is still warm, add the freekeh, walnuts and dressing and toss. Garnish with a little extra zaatar.