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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.