• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating