Roasted Squash Grain Bowl with Miso-Tahini Dressing

Method

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 Top, tail and cut the butternut squash in half using a sharp knife

Tip: Drizzle the knife with a little olive oil for easier chopping Scoop out the seeds with a spoon and discard Place cut-side down on your board and chop lengthways into thin wedges

Add the butternut squash wedges to a baking tray with the dried oregano and chilli flakes (can't handle the heat? Go easy!)

Add 1 tbsp olive oil and a pinch of salt and give everything a good mix up Put the tray in the oven for an initial 15-20 min

Meanwhile, rinse the freekeh, then add it to a pot with plenty of cold water and bring to the boil over a high heat Cook for 20-25 min or until tender but with a bite, then drain and set aside

Whilst the freekeh is cooking, peel and finely slice the red onion. Drain and rinse the green lentils

Heat a large, wide-based pan (preferably non-stick with a matching lid), with 1/2 tbsp olive oil over a medium heat

Add the sliced red onion, kale and lentils to the pan with a pinch of salt and cook for 8-10 min or until everything has softened

Once the butternut squash has had 15-20 min, add the Tenderstem broccoli to the tray Return the tray to the oven for a further 10-15 min or until the squash is tender and broccoli is crispy

Meanwhile, combine the tahini, miso paste, sesame oil, agave and rice vinegar in a bowl Add 1 tbsp of water and a pinch of salt and pepper – this is your miso-tahini dressing

Once the roasted squash and broccoli are cooked, add the pumpkin seeds to the tray and return to the oven for a further 2-3 min or until the seeds are toasted.

Whilst the seeds are toasting, add the cooked freekeh to the pan with the softened, kale, lentils and red onion and stir it all together.

Serve the roasted squash and Tenderstem over the freekeh and lentils Drizzle with the miso-tahini dressing Garnish with the toasted pumpkin seeds