Freekeh with Organic Roasted Butternut Squash Salad

Serves: 2

Time: 15 minutes plus preparation time

Freekeh is a great alternative to rice and couscous. It has a nutty flavour and works really well when added to pomegranate, tomatoes, peppers and a lemon dressing. On this occasion (you could add crumbled feta cheese) to make this a really luxurious meal, we slow roasted a butternut squash mixed with Berbere spice mix to the point of being lightly caramelised. All ingredients available from the shop.

  • First, prepare butternut squash. Heat the oven to 160 degrees Celsius. Peal, deseed and chop the butternut squash. Toss the squash with olive oil and Berbere spice mix. Place on a preheated baking tray and roast for one and a half hours, or until lightly caramelised.
  • Prepare the dressing by mixing all of the ingredients in a container with a lid, shake well. Add salt and pepper to taste, shake well again. You may need to add a splash of water.
  • Prepare the freekeh by adding to a saucepan with 500ml of water, 1 tsp of salt and a splash of olive oil. Bring to the boil and simmer for 15 minutes. Drain and add to a mixing bowl.
  • Deseed the pomegranate, add to the bowl. Chop the remaining ingredients and add to the bowl. Add the dressing and butternut squash, mix well to coat all of the ingredients.
  • Add salt and pepper to taste. Finally, garnish with chopped flat leaf parsley and dig in!
  • 100g Freekeh
  • 500ml water
  • 1 x red pepper
  • 2 x plum tomatos
  • 1 x pomegranate
  • 1 x butternut squash
  • Berbere spice mix (an African nomadic spice of the shepherds from Ethiopia and Eretria) 
  • Handful of flat leaf parsley
  • Olive oil for roasting
For the dressing
  • 1 x juice of lemon
  • 1 tsp lemon zest
  • Olive oil
  • White wine vinegar
  • Salt & pepper to season


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