Prepare for a hit of flavour and colour with this hearty veggie salad bowl! Moroccan-spiced roasted squash with spiced onions bring a robust and spicy flavour to this dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Moroccan Spice Blend
Vegetable Broth Concentrate
Feta Cheese, crumbled(ContainsMilk/Lait)
Almonds, sliced(ContainsTree Nut/Noix)
Indian Spice Blend
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until liquid is absorbed, 25-28 min.
While freekeh cooks, toss squash, 1 tsp Moroccan Spice Blend and 1 tbsp oil (dbl both for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 22-24 min.
While squash roasts, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and 1/2 tbsp Indian Spice Mix (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Transfer spiced onions to a small bowl.
When freekeh is done, add spiced onions, spinach, half the raisins and half the almonds to the pot. Stir together, until spinach wilts, 1-2 min. Season with salt and pepper.
Divide freekeh between plates and top with roasted squash. Crumble over feta, then sprinkle with remaining raisins and remaining almonds.