Roast vegetable & freekeh salad
350 g, peeled, deseeded, cubed
Calorie controlled cooking spray
1 medium, thinly sliced
1 medium, cubed
1 bulb(s), trimmed and thickly sliced
150 g, button mushrooms, halved
2 teaspoons, level
1 teaspoons, level
½ zest(s) of 1
Lemon Juice, Fresh
2 tablespoons, chopped
1 tablespoons, chopped
½ tablespoons, chopped
0% fat natural Greek yogurt
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the squash in a roasting tin. Mist with the cooking spray, season to taste and roast for 15 minutes. Add the other veg to the roasting tin. Mist with the cooking spray, sprinkle over the spices and toss together. Roast for 30 minutes until tender.
- Meanwhile, cook the freekeh to pack instructions. Drain and set aside in a serving bowl. Make the dressing by whisking together the olive oil, lemon zest and juice, parsley, mint and dill. For the sauce, stir the harissa into the yogurt.
- Toss the roasted veg with the freekeh and half the dressing. Transfer to a platter, drizzle over the remaining dressing and serve with the harissa sauce on the side.