Squash & halloumi grain bowls

Any grain pouches would work well here. Not a freekeh fan? Try quinoa or lentils instead.

@AniphaeS

Published in 

British Food

 · 2 years ago

Vegeterian

Serves: 4
Course: Main meal
Prepare: 15 mins
Cook: 30 mins
Total time: 45 mins

Ingredients

• 600 g peeled and deseeded Essential Butternut Squash, cut into 2-3 cm chunks
• 3 tbsp Essential Olive Oil
• 200 g pack Tenderstem broccoli, trimmed and cut into 3cm pieces
• 250 g Essential Halloumi, cut into 2 cm cubes
• 2 Essential limes, juice
• 1 tsp Essential Clear Honey
• 2 red chillies, finely sliced (deseeded, if liked)
• 2 x 300 g pouches The Levantine Table Freekeh, Black Rice & Chickpeas

Method

1. Preheat the oven to 220 ºC, gas mark 7. Line your largest baking tray with foil. In a mixing bowl, toss the squash with 1 tbsp oil and spread over one side of the tray. Season and roast for 15 minutes.
   
2. In the same mixing bowl, toss the broccoli and halloumi with another ½ tbsp oil. Scatter over the other half of the tray, stir the squash and roast everything for a final 15 minutes. Meanwhile, in the same mixing bowl, whisk the remaining 1½ tbsp oil with the lime juice and honey. Season and stir in the sliced chilli.
   
3. Heat the freekeh, black rice and chickpea pouches according to pack instructions. Divide between plates and top with the squash, halloumi and broccoli. Spoon over the dressing to serve.
   

Cook’s tip Chillies

Always taste a chilli to check how hot it is before adding to dishes. You may want to deseed it or only add a little if it’s got a real kick.

Source: https://www.waitrose.com/ecom/recipe/squash-and-halloumi-grain-bowls