Roasted squash & freekeh salad
9
Points®
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.
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