Roast squash, freekeh and feta salad
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Easy
- April 2019
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Serves 4
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Hands-on time 20 min, oven time 40 min
Caramelised roasted squash, nutty freekeh and tangy feta make this a main-meal salad that will keep you feeling full – without the meat.
Cooked too much freekeh? Find out what to do with this leftover grain.
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Vegetarian recipes
Nutrition: per serving
- Calories
- 637kcals
- Fat
- 35.4g (10.1g saturated)
- Protein
- 18.2g
- Carbohydrates
- 54.3g (25g sugars)
- Fibre
- 14.1g
- Salt
- 1.3g
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Ingredients
- 1 butternut squash (about 1.2kg), cut into 2.5cm thick wedges, then halved or cut into 10cm lengths
- 4 tbsp olive oil, plus extra to drizzle
- 50g walnut halves
- 50g pitted medjool dates, roughly chopped
- 50g mixed fresh herbs (such as parsley, mint, coriander and dill), ⅓ chopped,
the rest leaves picked - 250g pouch cooked freekeh (we used Merchant Gourmet)
- 1 gem lettuce, cut into thin wedges
- 1 cucumber, peeled, halved lengthways, deseeded, then sliced into half-moons
- 200g feta cheese
- 4 tbsp pomegranate seeds
Method
- Heat the oven to 200°C/180°C fan/gas 6. Toss the squash with a drizzle of olive oil, season with salt and pepper, then spread over 2 baking trays in a single layer. Roast for 40 minutes until golden and tender. Add the walnuts to one of the trays for the final 5 minutes to lightly toast. Set aside.
- Meanwhile, mash the dates and the chopped herbs with 4 tbsp olive oil in a pestle and mortar (or in a bowl using the back of a fork) to make the dressing.
- Toss the freekeh with the squash and walnuts, then tip onto a serving platter with the lettuce and cucumber. Crumble over the feta, drizzle with the dressing and gently toss to coat. Scatter over the herb leaves and pomegranate seeds, then serve.
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delicious. tips
For extra tang, add 4 sliced preserved lemons (pith discarded) or a squeeze
of lemon juice to the dressing.
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