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Photo of Roasted squash & freekeh salad by WW

Roasted squash & freekeh salad

9
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
A Middle Eastern-style salad with the nutty, earth flavours of freekeh.

Ingredients

Butternut Squash

1 whole, medium, peeled and cubed

Olive Oil

1 tablespoon(s)

Tesco Finest Ras El Hanout

1 teaspoon(s)

Freekeh, dry

250 g

Pomegranate

1 medium, 100g seeds

Olive Oil

1 tablespoon(s)

Pomegranate Molasses

1 tablespoon(s)

Lemon Juice, Fresh

30 ml

Dill, Fresh

1 tablespoon(s), roughly chopped

Parsley, fresh

1 tablespoon(s), roughly chopped

Mint, Fresh

1 tablespoon(s), roughly chopped

Light feta cheese

75 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash in a roasting tin and drizzle over the olive oil. Scatter over the ras el hanout and season to taste. Toss together, then roast for 30-35 minutes, or until tender. Remove from the oven and set aside to cool.
  2. Meanwhile, put the freekeh in a large pan with 600ml water. Bring to the boil and cook for 15-20 minutes, until tender. Drain and rinse in cold water.
  3. In a large bowl, mix together the herbs and cooked freekeh. Whisk together the oil, pomegranate molasses and lemon juice, then pour over the salad. Add the squash, pomegranate seeds and feta, season to taste and toss to combine all the ingredients, then serve.

Notes

Sprinkle over 1 tablespoon toasted pumpkin seeds per person when serving, for an extra 2 SmartPoints per serving.

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