Freekeh, Roasted Squash and Pomegranate with Tahini Dressing

• 700 gbutternut squash, peeled and cut into 2cm cubes
• 2 tbspolive oil
• 1½ tspground cumin
• ½ tspground coriander
• ½ tspsmoked paprika
• ½ tspflaky sea salt
• black pepper
• 250 gcracked freekeh
• 750 mlvegetable stock
• 1bay leaf
• 1 tbspolive oil
• ½ tspsalt
• 4 tbsptahini (well-stirred)
• 3 tbsplemon juice (about 1½ lemons)
• 1small garlic clove, grated
• ½ tspground cumin
• 4-6 tbsp cold water
• 1 tbspextra virgin olive oil
• salt to taste
• 150 gpomegranate seeds
• 25 gflat-leaf parsley, roughly chopped
• 20 gcoriander, roughly chopped
• 15 gmint leaves, hand-torn
• 4spring onions, finely sliced
• 50 gpumpkin seeds
• 1 tbsppomegranate molasses
• 2 gfinely grated lemon zest

Method

1. 1Heat the oven to 220°C/200°C fan. Toss the squash cubes with the olive oil, cumin, ground coriander, smoked paprika, salt and a good grind of pepper on a large baking tray; spread them out in a single layer with space between each piece, because crowded squash steams instead of caramelising and you want proper bronzed edges.
2. 2Roast for 30–35 minutes, turning halfway, until tender with browned edges. Set aside to cool for about 20 minutes while you finish the other components.
3. 3While the squash roasts, rinse the freekeh in a sieve under cold water until the water runs clear. Tip into a saucepan with the stock, bay leaf, olive oil and salt. Bring to the boil, then drop to the lowest simmer with a tight lid and cook for 20-25 minutes until the grains are tender with a slight chew; freekeh should hold its bite, not turn to porridge. If any liquid remains, drain it off. Discard the bay leaf.
4. 4Spread the cooked freekeh on a tray and fluff with a fork. Let it cool for about 20 minutes before dressing so the herbs stay fresh.
5. 5Make the dressing: whisk the tahini with the lemon juice and grated garlic in a bowl. It will seize and go thick and pasty; this is meant to happen. Now add cold water a tablespoon at a time, whisking hard, and watch it loosen into a pourable, ivory cream. Whisk in the cumin, olive oil and salt to taste. You want the consistency of double cream; it should coat the back of a spoon but still drip off.
6. 6Toast the pumpkin seeds in a dry frying pan over medium heat for 2-3 minutes, shaking often, until they pop and turn golden. Tip out immediately or they'll catch.
7. 7In a large, wide serving bowl, fold the cooled freekeh with two-thirds of the dressing until every grain is glossy. Add the roasted squash and gently fold through; gently, because you've worked hard on those caramelised edges and you don't want to mash them.
8. 8Scatter over the pomegranate seeds, all the herbs, spring onions and toasted pumpkin seeds. Drizzle with the pomegranate molasses and the remaining dressing, and finish with the lemon zest.
9. 9If making ahead, cool the cooked ingredients promptly and refrigerate them. Keep the herbs, pumpkin seeds and pomegranate molasses separate, then add just before serving.

Per serving

kcal

432

protein

12g

fibre

11.3g

carbs

55.1g

fat

20.5g