Squash & halloumi grain bowls
Waitrose and Partners

Squash & halloumi grain bowls

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

5 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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Ingredients

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

Method

  1. Preheat the oven to 220ºC, 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,464kJ/ 590kcals

Fat

31g

Saturated Fat

13g

Carbohydrates

47g

Sugars

12g

Fibre

10g

Protein

24g

Salt

2.8g

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