Before you start, preheat oven to 220°C. Bring a small pot of salted water to the boil.
Prep & cook pumpkin & cauliflower. On a lined oven tray, toss pumpkin and cauliflower with 1/4 tsp oil and 1/2 tsp salt. Roast for 20–22 minutes, until golden and tender.
Cook freekeh. Cook freekeh in pot of boiling water for about 15 minutes, until tender. Drain well.
Prep remaining salad ingredients. In a large bowl, combine cucumber, rocket, feta, pumpkin seeds, poppy seeds, dates, vinegar and 1/2 tsp extra-virgin olive oil. Fold through roasted veggies and drained freekeh and season well.
Serve as a tasty lunch salad, or as a side salad for dinner, with falafel, pan-fried chicken or haloumi.
Nutritional Info (per serve) Energy (kJ): 1359 Energy (Cal): 325 Carbohydrate (g): 37.8 Protein (g): 17.3 Fat (g): 12.0 Saturated Fat (g): 0.2 Sugars (g): 10.1