Roasted miso Pumpkin, Eggplant, Freekeh & Kale Salad

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11 Sep Roasted miso Pumpkin, Eggplant, Freekeh & Kale Salad

Freekeh (green wheat) is one of my favourite grains to use in salads. As well as having a delicious nutty flavour and slightly chewy texture, it knocks regular wheat out of the park nutritionally, containing higher levels of protein and dietary fibre, as well as vitamins and minerals including calcium, potassium, iron and zinc. Tossing the veg in sweet and salty miso paste results in delicious, slightly sticky and caramelised roast vegetables… yum!

Roasted miso Pumpkin, Eggplant, Freekeh & Kale Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian, Dairy Free
Cuisine: Lunch or Dinner
Serves: 4
Ingredients
  • 500g peeled pumpkin, cut into 3cm pieces
  • 1 small (about 350g) eggplant, trimmed, cut into 3cm pieces
  • 1½ tablespoons brown or white miso paste
  • 2 tablespoons mirin
  • 2 teaspoons sesame oil
  • Spray olive oil
  • 80g (1/2 cup) cracked freekeh
  • ½ large bunch kale, trimmed, centre vein removed
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon rice vinegar
  • ¼ cup roasted unsalted natural almonds, chopped
Instructions
  1. Preheat oven to 200ºC or 180ºC fan forced, line a large baking tray with baking paper.
  2. Combine the miso paste, mirin and 1 teaspoon sesame oil in a small bowl. Transfer half the miso mixture to a large bowl (reserve remaining). Add the pumpkin and eggplant, combine until vegetables are evenly coated in miso mixture.
  3. Spread vegetables out evenly on prepared tray, spray lightly with olive oil. Roast for 25 minutes, turning halfway through cooking time, or until golden, caramelised and tender.
  4. Meanwhile, cook the freekeh in a saucepan of boiling water for 12-15 minutes or until al dente. Refresh under cold running water. Drain well.
  5. Tear kale leaves into bite size pieces. Place in a large bowl, add remaining sesame oil and gently rub oil into leaves to soften, season with salt and pepper. Add the freekeh, roasted vegetables and herbs. Combine reserve miso mixture and rice vinegar. Add dressing to salad and gently toss to combine. Serve topped with chopped almonds.
Notes
Tip: freekeh is available as either cracked or whole grain. Cracked freekeh has been cracked and split during processing, and cooks in under half the time of whole grain freekeh. If using wholegrain freekeh you will need to cook for 40-45 minutes.

Tip: I like to rub kale leaves with a little oil before adding to salads as it makes them softer and slightly less bitter.
Nutrition Information
Calories: 297 Fat: 10.1g Saturated fat: 0.9g Carbohydrates: 37.0g Sugar: 18.0g Sodium: 366mg Fiber: 13.4g Protein: 10.4g

 

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