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Roasted Vegetables, Freekeh and Feta Salad

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Ingredients

Dressing
100g Greek yoghurt
1 tbsp Fresh Mint Chopped
1 Lemon Juice
Topping
500g Pre-Cooked Freekeh
2 tbsp (Chopped) Flat Leaf Parsley Chopped
100g Feta Cheese Crumbled
100g Pomegranate Seeds
Needs to be Cooked
1 (Peeled & Diced) Small Butternut Squash
2 (Peeled & Chopped) Red Onion
2 (Cut into 2 cm slices) Courgette
3 tbsp Oil
2 tbsp Harissa Spices
¼ tsp Ground Cinnamon

Roasted Vegetables, Freekeh and Feta Salad

Features:
  • Vegetarian
  • Medium

Ingredients

  • Dressing

  • Topping

  • Needs to be Cooked

Directions

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This roasted vegetable, freekeh and feta salad is a hearty Autumn dish. This warm spicy salad will keep you healthy and energized through the colder months. The nutty flavours really bring the whole recipe together! This can be transformed into a packed lunch, a side dish or a main meal! Get creative with what to pair this salad with!

Steps

1
Done

Pre-Heat

Pre-heat the oven to 180°C

2
Done

Blend the oil, harissa spices and cinnamon in a large bowl. Add the vegetables and coat them well.

3
Done

Cooking

Tip the coated vegetables into the metal tray and cook for 20 mins. Turn the veg and roast for another 20 mins until they are soft and golden.

4
Done

Dressing

Meanwhile, mix the yogurt with the mint and lemon juice. Season to taste.

5
Done

Mixing

Once the vegetables have cooked, leave them to cool for a few mins, then combine them with the cooked freekeh.

6
Done

Stir through the chopped parsley and feta.

7
Done

Serving

Drizzle with the yogurt dressing and a scattering of pomegranate seeds to serve.

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