Freekeh sweet and spicy warm salad
Chef:
Laura Agar Wilson
Prep:
15 mins
Cook:
40 mins
This warming and colourful salad combines sweet, rustic squash and sticky dates with a fragrant and spiced freekeh.
2 tsp ground cinnamon
1 tsp grated ginger
1 tsp ground cumin
2 tbsp light olive oil
1 butternut squash, deseeded and cut into 2cm cubes
200g cracked freekeh
1 small head radicchio, roughly chopped
8 dried pitted dates, roughly chopped
4 tbsp roughly chopped flat-leaf parsley
For the dressing:
4 tbsp extra virgin olive oil
Juice 1 lemon
Salt and freshly ground black pepper
Preheat the oven to 200°C / 400°F / Gas Mark 6.
Place the cinnamon, ginger, cumin and oil in a small bowl and mix to combine.
Place the butternut squash in a baking tray, pour the mixture over and toss to coat.
Bake in the oven for 30-35 minutes or until the squash is tender.
Meanwhile, rinse the freekeh under running water and place in a large saucepan.
Cover with 1 litre of water and bring to the boil.
Then reduce the heat to a simmer and cook for 15 minutes or until almost all the water has been absorbed.
Remove from the heat, drain any remaining water, and leave to cool slightly.
For the dressing, place all the ingredients in a bowl.
Season to taste and mix to combine.
Place the radicchio and dates in a large serving dish. Add the squash and freekeh and toss lightly to mix.
Pour over the dressing, season to taste, and toss until well combined.
Serve warm garnished with parsley.
Serves
4
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Fruit, Grains, Spice
Recipe Type
Family Dinners, Salads
Level of Difficulty
Easy
