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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
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.
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.
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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