Squash & halloumi grain bowls

Name: Squash & halloumi grain bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 600 g peeled and deseeded Essential Butternut Squash, cut into 2-3cm chunks; 3 tbsp Essential Olive Oil; 200 g pack Tenderstem broccoli, trimmed and cut into 3cm pieces; 250 g Essential Halloumi, cut into 2cm cubes; 2 Essential limes, juice; 1 tsp Essential Clear Honey; 2 red chillies, finely sliced (deseeded, if liked); 300 g pouches The Levantine Table Freekeh, Black Rice & Chickpeas

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

5 out of 5 stars(2) 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

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.