Olive Magazine
Tray Roast Squash& Grain Salad

Tray-roast squash, sweet potato and grain salad

Published: April 26, 2017 at 5:36 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This is great Sunday night meal prep if you want to cook a batch for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and super delicious

  • Vegan
Nutrition:
NutrientUnit
kcal444
fat16g
saturates2.5g
carbs57.8g
sugars12.6g
fibre13.6g
protein10.5g
salt1.5g
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Ingredients

  • 350g pack diced butternut squash and sweet potato
  • 
olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp ras el hangout
  • 2 x 250g packs ready cooked freekah or other grain
  • 1 lemon, juiced
  • a large bunch coriander, chopped
  • 2 tbsp mixed seeds

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.

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