Ingredients
22 total- 2 butternut squash (approx. 1kg each), each cut into 8 wedges
- 2.5 tbsp of olive oil or vegetable oil, plus extra to drizzle and pour
- 4 tsp of ground cumin
- 4 tsp of paprika
- 2 tsp of ground cinnamon
- 2 onions, finely chopped
- 400 g of freekeh
- 4 tbsp of tomato purée
- 75 g of salted butter
- 150 g of dried apricots, thinly sliced
- 100 g of dried cranberries, roughly chopped
- 2 tsp of cumin seeds
- 6 cardamom pods, seeds extracted
- 60 g of fresh flat-leaf parsley, chopped
- 60 g of fresh coriander, roughly chopped
- 2 green chillies or 1 long red chilli
- 0.5 lemon, juiced
- 200 g of feta
- 100 g of pomegranate seeds
- 50 g of pine nuts
- 2 tbsp of cook with m&s crispy onions
- 8 garlic cloves, thinly sliced, plus 3 whole cloves
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the squash on 1-2 lined baking trays. Drizzle with oil, rub in 2 tsp cumin, 2 tsp paprika and 1 tsp cinnamon; season. Roast for 45 mins.
Step 2
For the freekeh, heat a lidded pan over a medium-high heat. Add the oil and onions; cook for 5 mins. Add the sliced garlic, cook for 1-2 mins, then stir in the freekeh; season. Add 2 tsp paprika, 2 tsp ground cumin, 1tsp cinnamon and tomato purée; mix to coat the grains. Stir in the butter until melted. Add 800ml cold water, cover and simmer for 20 mins, or until the freekeh is cooked but has bite.
Step 3
Stir in the dried apricots and dried cranberries, cook for 10 mins more, then remove from the heat.
Step 4
For the zhoug, toast the cumin seeds and cardamom seeds in a dry pan over medium-high heat for 1-2 mins. Whizz in a food processor with 3 whole garlic cloves, flat leaf parsley, coriander, chillies and lemon juice; season and pour in enough oil to give a loose consistency.
Step 5
Spread the freekeh on a platter; top with squash. Drizzle with zhoug; crumble over the feta. Scatter with pomegranate seeds, pine nuts and crispy onions.