- 300 g (4 cups) shiitake mushrooms
- 300 g (2 cups) pumpkin, peeled, cored, and cubed
- 2 cloves garlic, finely chopped
- 2 tbs olive oil
- 200 g (1 cup) freekeh
- 600 ml water
- 2 tbs balsamic vinegar
- 120 g (1/2 cup) Greek yoghurt, full-fat, to serve
- 2 tbs extra-virgin olive oil
- Freshly ground black pepper
Preheat the oven to 190°C (170° fan). In a large roasting tray, toss the mushrooms, pumpkin, and garlic with 2 tbsp olive oil and some salt and pepper to taste.
Roast until tender to the tip of a knife, tossing once halfway through, about 25-30 minutes.
In the meantime, place the freekeh in a dry saucepan and toast over a medium-moderate until fragrant, 2-3 minutes.
Add the water and a little salt, stir well, and bring to the boil. Once boiling, reduce the heat to low, cover, and cook for 20-25 minutes until the freekeh has absorbed all the water and is tender.
Once the freekeh is ready, remove it from the heat and set it to one side, covered, for 10 minutes. When ready, remove the vegetables from the oven.
Add the vegetables and any accumulated juices to the freekeh along with the balsamic vinegar and some salt and pepper to taste.
Divide between plates and serve with Greek yoghurt and a drizzle of extra-virgin olive oil.