INGREDIENTS

• 500g kent pumpkin

• 500g cauliflower

• 2 x 200g beetroot

• 2 garlic cloves

• 10g kofta seasoning

• 250g freekeh

• 100g baby spinach leaves

• 40g pistachio

• 1 red onion

• coriander

• 1 long green chilli

• 2 lemons

• 5g ground sumac

• 2 tbs olive oil

• 80ml (⅓ cup) extra virgin olive oil

METHOD

1) Preheat oven to 220C, fan-forced. Fill a large saucepan three-quarters full with water and bring to the boil for the freekeh. Cut unpeeled pumpkin into 2cm chunks (skin is edible and delicious, but remove if you prefer). Coarsely chop cauliflower stem, then cut the head into florets. Peel beetroot and cut into thin wedges (take care as it can stain). Crush or finely chop garlic.

2) Line 2 large oven trays with baking paper. Combine the garlic, kofta seasoning and 2 tbs olive oil in a large bowl and season generously with salt and pepper. Add the pumpkin and cauliflower, toss to coat, then put on a lined tray. Add the beetroot to the bowl and toss to coat. Put the beetroot on the remaining lined tray. Roast for 20-25 mins until golden and tender.

3) While the vegetables are roasting, cook the freekeh in the saucepan of boiling water, partially covered, for 18-20 mins until tender. Add the spinach and stir to wilt. Drain. Return to the pan and cover with a tea towel to steam dry.

4) Meanwhile, coarsely chop the pistachios. Thinly slice the onion using a sharp knife or mandoline. Finely chop the coriander, including the stems. Finely chop the chilli, discarding the seeds if less heat is desired (you can use half the chilli for less heat, or leave it out if you prefer). Finely grate the zest of 1 lemon, then juice both lemons.

5) Put the onion, sumac and 1 tbs lemon juice in a bowl, season with salt and pepper and toss to combine. Set aside for 5-10 mins to pickle.

6) Put the coriander, chilli, lemon zest, 2 tbs lemon juice and 80ml (⅓ cup) extra virgin olive oil in a bowl, season with salt and pepper and stir to combine. Divide the freekeh and spinach, roasted vegetables and sumac onions among bowls. Drizzle with the zhoug and scatter with the pistachios to serve.