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