that freekeh was the “new” quinoa – in other words, a grain full of protein. I
hadn’t paid too much attention until I found it in Tesco recently and it’s now
a staple in my store cupboard. Similar to bulgar wheat, freekeh is cracked wheat,
harvested when still young and soft, then lightly toasted to remove the fibrous
husk. As such, it’s a little bit smoky
and so I’ve emphasised this with smoked paprika.
squash can be tricky to peel. Make it easier on yourself by cutting it
vertically in half and then microwaving for 5-10 minutes. The skin will soften and
come away more easily.
lunch, 3-4 as an accompaniment)
Oil (I use
2 teaspoons of coconut oil to roast and a similar amount of olive oil to
caramelise the onion)
1 clove of
tablespoon of balsamic vinegar
Pine nuts to
- Starting with the butternut squash, peel and remove the seeds and each fibrous end. Cube into bite-size pieces, dust with the smoked paprika and roast in an ovenproof dish with about a tablespoon of oil/coconut oil for 30 minutes or so until lightly golden.
- Meanwhile, rinse the freekeh under the tap and drain before boiling in about 500 ml of water (follow the instructions on the packet). Add some more water if it needs it during the boiling period, which takes around 15 minutes. Drain any excess water off.
- Whilst the freekeh is cooking, finely chop the onion and garlic and gently fry until translucent. Then add the balsamic vinegar, salt and pepper and stir regularly to stop it catching.
- Lightly toast the pine nuts either by dry frying or in the oven for about 5 minutes (you can put them in with the butternut squash).
- To finish, combine the cooked freekeh, butternut squash and caramelised onion. Taste for seasoning – you may want to sharpen it up with a squeeze of citrus juice and/or apple cider vinegar. Garnish with the toasted pine nuts and coriander before serving.