Middle Eastern Freekeh


  • 1 tbsp vegetable oil
  • 500g butternut squash, cut into 3cm chunks
  • 250g Greenwheat Feekeh
  • Zest of half an orange and 3 tbsp juice
  • Zest of half a lemon and 2 tbsp juice
  • 1 tbsp grated ginger
  • 2 tbsp olive oil
  • 8 dried apricots, roughly chopped
  • 1/2 medium red onion, finely diced
  • ½ small red chilli, finely chopped
  • 6 cloves garlic, finely chopped
  • 2tbsp pumpkin seeds



  1. Preheat the oven to 220 degrees Celsius
  2. Toss the squash in oil, season and roast on a baking tray for around 20-25 minutes until soft
  3. While the squash is roasting, cook the Freekeh according to on pack instructions
  4. Mix Freekeh with citrus zest and juices, ginger, olive oil and seasoning
  5. Add the onion, chilli, garlic, apricots and pumpkin seeds and the roasted squash
  6. Garnish with parsley and serve.