Roasted Squash & Grilled Halloumi Freekeh Salad with Pomegranate Molasses Dressing
Nutty freekeh tossed with caramelised roasted squash, charred halloumi, toasted walnuts and juicy pomegranate seeds, all finished with a tangy pomegranate molasses dressing.
- 120 g freekeh
- 350 g butternut squash
- 180 g halloumi
- 1 pc red onion
- 60 g rocket
- 30 g walnuts
- 50 g pomegranate seeds
- 2 tbsp pomegranate molasses
- 4 tbsp extra virgin olive oil
- 1 pc lemon
- 1 tsp ground cumin
- 1 tsp sea salt
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →Roast the vegetables
- Step 1
Preheat the oven to 200°C (fan 180°C).
- Step 2
Peel the butternut squash and cut into 2cm cubes; cut the red onion into thin wedges.
- Step 3
Toss the squash and onion with 2 tbsp olive oil, the ground cumin and a good pinch of salt on a baking tray.
- Step 4
Roast for 25-30 minutes, turning halfway, until the squash is tender and caramelised at the edges.
Cook the freekeh
- Step 1
Rinse the freekeh under cold water, then place in a saucepan with 350ml water and a pinch of salt.
- Step 2
Bring to the boil, then reduce to a simmer and cook covered for 18-20 minutes until tender but still with a slight bite.
- Step 3
Drain any excess liquid and set aside to cool slightly.
Make the dressing
- Step 1
In a small bowl whisk together the pomegranate molasses, remaining 2 tbsp olive oil, the juice of half the lemon and a pinch of salt until emulsified.
- Step 2
Taste and adjust with more lemon juice or molasses for a good sweet-sharp balance.
Grill the halloumi and assemble
- Step 1
Slice the halloumi into 1cm thick slices.
- Step 2
Heat a dry non-stick frying pan over medium-high heat and grill the halloumi slices for 2-3 minutes per side until deep golden and crisp.
- Step 3
In a large bowl, combine the cooked freekeh, roasted squash and onion, and half the dressing; toss well.
- Step 4
Fold through the rocket, then divide between two plates or bowls.
- Step 5
Top with the grilled halloumi, toasted walnuts and pomegranate seeds.
- Step 6
Drizzle over the remaining dressing and finish with a squeeze of lemon before serving.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
