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Photo of Roast vegetable & freekeh salad by WW

Roast vegetable & freekeh salad

5
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy
Freekeh is roasted wheat with a unique nutty flavour and chewy texture. Easy to cook, it’s been a staple in Middle Eastern cooking for centuries.

Ingredients

Butternut Squash

350 g, peeled, deseeded, cubed

Calorie controlled cooking spray

4 spray(s)

Courgette

1 medium, thinly sliced

Aubergine

1 medium, cubed

Fennel

1 individual, trimmed and thickly sliced

Mushrooms

150 g, button mushrooms, halved

Ground Cumin

2 teaspoon(s), level

Paprika

1 teaspoon(s), level

Freekeh, dry

200 g

Olive Oil

1 tablespoon(s)

Lemon

½ zest(s) of 1

Lemon Juice, Fresh

15 ml

Parsley, fresh

2 tablespoon(s), chopped

Mint, Fresh

1 tablespoon(s), chopped

Dill, Fresh

½ tablespoon(s), chopped

Harissa paste

1 tablespoon(s)

0% fat natural Greek yogurt

150 g

Instructions

  1. 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.
  2. 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.
  3. 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.

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