There was this pumpkin sitting in my vegetable storage for already a month, so I decided it was about time to use it. I’ve done this before: buy pumpkin, forget about pumpkin, remember I have pumpkin and then be forced to find something to cook with pumpkin. Oh, well.
I thought it would be nice to roast vegetables. Roasted pumpkin is quite sweet and rich which can be rather overpowering, so I needed to balance it out – hence the bell pepper. Freekeh has that nutty flavour that goes great with roasted pumpkin and I decided to add the turkey for a nice hearty but healthy touch.
It is still budget-proof month, meaning that this particular recipe cost only €3,00 per person. A little bit more expensive than previous recipes, but worth the little extra!
Roasted pumpkin and bell pepper served with freekeh and turkey
- Turkey, 300g in pieces
- Freekeh, 80g
- Pumpkin, one half
- Bell pepper, 1 red
- Za'atar herbs
- Salt and pepper
- Preheat the oven to 220 degrees.
- Take the top and the end of the pumpkin off and place it firmly on a cutting board.
- With a sharp knife, carefully slice the pumpkin in half.
- Scoop out the seeds and stringy bits and throw this away.
- Slice half the pumpkin in smaller parts. (You can save the other half, or cut it into pieces and freeze it)
- Cut the bell pepper into pieces too.
- Sprinkle some oil in an oven tray and place the bell pepper and pumpkin pieces in the oil. Add some of the za'atar mixture (I used around 3 teaspoons) and mix.
- Place this in the oven for around 35 minutes, while stirring occasionally.
- When the oven roast is halfway done, season the turkey with some salt and pepper.
- Place the freekeh in a pan, add plenty of water and some salt and bring it to a boil. Stir well. Take the pan off the heat and let the freekeh cook in 15 minutes.
- Meanwhile, place the seasoned turkey in a pan on medium heat with some oil.
- When all of the food is done you can serve!
- You can replace the freekeh with rice our couscous. I would add some additional herbs to make up for the missing flavour.