• 1 small butternut squash, peeled and cut into 2cm pieces
  • 2 red onions, peeled and cut into eighths
  • 2 courgettes, cut into 2cm slices
  • 3 tbsp vegetable oil
  • 2 tbsp harissa spices
  • ¼ tsp ground cinnamon
  • 100g Greek-style natural yogurt
  • 1 small clove of garlic, crushed
  • 3 tbsp fresh mint, chopped
  • Juice of 2 lemons
  • 500g pre-cooked freekeh
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 100g feta cheese, crumbled
  • 100g pomegranate seeds


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the vegetables in a wide baking dish and toss with the oil, harissa spices and cinnamon, then season to taste. Roast for 20 minutes, then turn them over and roast for another 20 minutes until the vegetables are golden and softened.

  2. 2

    Meanwhile, mix the yogurt with the crushed garlic, 1 tbsp mint and the juice of 1 lemon. Season to taste.

  3. 3

    Once the vegetables have cooked, leave them to cool for a few minutes then combine them with the freekeh in a large bowl. Toss in the olive oil and the remaining lemon juice and mint and season to taste. Stir through the chopped herbs and feta. Divide between four plates, then drizzle with the yogurt dressing and sprinkle over the pomegranate seeds.

Nutritional Details

Each serving provides
  • Energy 2194kj 524kcal 26%
  • Fat 23.2g 33%
  • Saturates 7.4g 37%
  • Sugars 16.9g 19%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 544kj/130kcal

Each serving provides

54.6g carbohydrate 14.0g fibre 17.2g protein

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