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Roast squash, freekeh and feta salad

Caramelised roasted squash, nutty freekeh and tangy feta make this a main-meal salad that will keep you feeling full – without the meat.

Caramelised roasted squash, nutty freekeh and tangy feta make this a main-meal salad that will keep you feeling full – without the meat.

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

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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.