Baked Pumpkin & Zucchini Frekkeh with Stilton

This is truly a Rustic meal

Inspired by the new Chasseur casserole pot i got for my Birthday from my family. I was dying to use it and luckily for me the weather on Sunday evening was cold and very wet.....perfect for a baked rustic meal.

This is the first time i have tried Freekeh and it is delicious. this meal would work equally well with Quinoa or Barley or Rice.

ingredients

* 6-8 roast pumpkin wedges (with skin on)
* 1/2 a whole roast onion (simply cut the top off the onion, cut an x in the top, rub a bit of butter (or oil) on and some herbs or garlic if you like and bake until nice and soft
* 2 tsp chopped garlic
* 2 tbsp pesto
* handful chopped parsley, marjoram and thyme
* 2 tbs Avjar
* rind of half a lemon
* 1 lemon cut into wedges
* 1 cup Freekeh
* water
* s & p
* 1/3 cup of blue vein cheese, Stilton or other salty soft cheese.

Preheat oven to 200 degrees and roast veg.
Cook freekah according to packet directions

Put the casserole on the stove on low-medium heat and saute the garlic with a little oil

Add the freekah to the pot and stir to combine, add the Avjar and some of the roast onion (cut into wedges) and stir to warm through and dry out the freekah a little (if yours is a little soggy like mine was), stir through the lemon rind and some of the herbs

Arrange the pumpkin and zucchini and more onion wedges on top of the freekah and crumble the cheese on top.

Bake in the oven until cheese has melted and all is warmed through (approx 15-20mins)
the freekah should develop a delicious slightly crunchy crust on the bottom

Dollop the pesto on before serving and scatter with herbs.
Serve with lemon wedges to squeeze on top (optional)