2 tsp ground cinnamon
1 tsp grated ginger
1 tsp ground cumin
2 tbsp light olive oil
1 butternut squash, deseeded, cut in 2cm cubes
200g (7oz) cracked freekeh
1 small head radicchio roughly chopped
8 dried pitted dates (about 40g) roughly chopped
4 tbsp chopped flat-leaf parsley
4 tbsp extra virgin olive oil
juice of 1 lemon
1 tbsp honey
salt and freshly ground
Preheat the oven to 200°C (400°F/ Gas 6). Place the cinnamon, ginger, cumin, and oil in a small bowl and mix to combine. Place the butternut squash in a baking tray, pour the mixture to coat. Bake in the oven for 30–35 minutes until the squash is tender.
Meanwhile, rinse the freekeh under running water and place in a large saucepan. Cover with 1 litre (13⁄4 pints) of water and bring to the boil. Then reduce the heat to a simmer and cook for 15 minutes or until almost all the water has been absorbed. Remove from the heat, drain any remaining water, and leave to cool slightly.
For the dressing, place all the ingredients in a bowl. Season to taste and mix to combine. Place the radicchio and dates in a large serving dish. Add the squash and freekeh and toss lightly to mix. Pour over the dressing, season to taste, and toss until well combined. Serve warm garnished with parsley.
You can use sweet potato instead of squash, quinoa, faro or millet instead of freekah, chicory or rocket instead of radicchio.
Recipe from Grains as Mains (Dorling Kindersley) by Laura Agar Wilson.
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