Freekeh, Roasted Squash and Pomegranate with Tahini Dressing

Ingredients

• 700g butternut squash, peeled and cut into 2cm cubes
• 2 tbsp olive oil
• 1.5 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp smoked paprika
• 0.5 tsp flaky sea salt
• black pepper
• 250g cracked freekeh
• 750ml vegetable stock
• 1 bay leaf
• 1 tbsp olive oil
• 0.5 tsp salt
• 4 tbsp tahini (well-stirred)
• 3 tbsp lemon juice (about 1.5 lemons)
• 1 small garlic clove, grated
• 0.5 tsp ground cumin
• 4-6 tbsp cold water
• 1 tbsp extra virgin olive oil
• salt to taste
• seeds of 1 large pomegranate (about 150g)
• 25g flat-leaf parsley, roughly chopped
• 20g coriander leaves, roughly chopped
• 15g mint leaves, shredded
• 4 spring onions, finely sliced
• 50g pumpkin seeds, toasted
• 1 tbsp pomegranate molasses
• zest of 1 lemon

Method

1. Heat the oven to 220°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. Roast for 25-30 minutes, turning once halfway. They're ready when the edges are deeply caramelised and almost blackened in spots — that's where the cumin toasts and the squash sugars catch, and it's the difference between a sad cube and one that earns its place in the salad. Set aside to cool to room temperature.
3. While 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.
4. Spread the cooked freekeh out on a tray to cool quickly and stop it clumping. Fluff with a fork as it cools — warm grains absorb dressing and go gluey, room-temperature grains stay distinct.
5. Make 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. Toast 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. In 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. Scatter 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. If making ahead, hold back half the herbs, the pumpkin seeds and the pomegranate molasses, and fold them in just before serving — the salad genuinely improves overnight as the freekeh drinks in the tahini, but the herbs need to go in fresh or they'll wilt and dull.