Roast Pumpkin and Freekeh Salad with Pedro Ximenez Soaked Currants.

Michael Smith of Innocent Bystander, Serves 4

Ingredients

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

Pedro Ximenez Soaked Currants
20g currants
50ml Pedro Ximenez

Salad
100g Mt Zero 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.
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Our December Mount Zero Hero, Head Chef of Innocent Bystander, Michael Smith shares a light, bright salad starring some boozy currants and Mount Zero Freekeh.

Recipe Ingredients from the Mount Zero Range

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