Ingredients
Scale
- 1 red onion, cut into wedges
- 1/2 butternut squash, peeled and cubed*
- 3 regular size sweet potatoes, peeled and cubed
- 2 apples, cored, peeled and cubed
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 1 tbsp Ras EL Hanout
- 200g wholegrain Freekeh
- 15g almond flakes
- 50g mixed seeds, about two handfuls
- a squeeze of lemon
- fresh coriander to serve
Instructions
- Preheat the oven to 210°C / 410°F (fan) or 190°C / 374°F (conventional)
- Place the onion, butternut, sweet potato & apples on a large roasting tray.
- Sprinkle over the crushed garlic and Ras EL Hanout.
- Drizzle with the olive oil, and toss everything together with your hands.
- Roast in the oven for 30-40 minutes.
- Roast until the vegetables are tender enough to pierce with a fork.
- You need to see some charred bits on the edges.
- Remove from the oven and set aside.
- Cook the Freekeh as per the pack instructions. This should take around 20-30 minutes.
- Once cooked drain off the water.
- Tip the Freekeh onto kitchen paper or a clean tea towel, this will soak up any excess water.
- To toast the almonds, pop them in a hot dry frying pan for 1 min. Keep an eye on them and toss occasionally to prevent them burning.
- Empty the cooked Freekeh into a large serving bowl and squeeze over a dash of lemon.
- Add in the roasted veg and mix together with a spoon.
- Sprinkle over a good handful of mixed seeds and the toasted almonds.
Notes
*Feel free to use other vegetables like carrots, celeriac or aubergine to create new textures and tastes.
- Prep Time: 15
- Cook Time: 40