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Ingredients
- diced butternut squash and sweet potato 350g pack
- olive oil
- onion 1, chopped
- garlic 2 cloves, crushed
- ras el hangout 1 tbsp
- ready cooked freekah or other grain 2 x 250g packs
- lemon 1, juiced
- coriander a large bunch, chopped
- mixed seeds 2 tbsp
Method
-
Step 1
Heat the oven to 190C/fan 170C/gas 5. Put the squash and potato in a bowl and toss with 3 tbsp olive oil, the onion, garlic, ras el hanout, 1 tsp salt and lots of pepper.
-
Step 2
Spread on a non-stick baking tray and roast for 15-20 minutes, or until tender.
-
Step 3
Tip in the freekah, lemon juice and coriander and stir everything together. Season again if needed. Serve sprinkled
with the seeds.
Nutritional Information
- Kcals 444
- Fat 16g
- Saturates 2.5g
- Carbs 57.8g
- Sugars 12.6g
- Fibre 13.6g
- Protein 10.5g
- Salt 1.5g