Roast squash, freekeh and feta salad

Method

1. 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.
2. 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.
3. 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.