Freekeh Salad with Roasted Vegetables and Lemon-Herb Dressing

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Measure the 1 cup of freekeh into a medium saucepan. Add 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Drain any excess water and set the freekeh aside to cool.
3. 3While the freekeh is cooking, prepare your vegetables. Cut the 1 small butternut squash into 2.54 cm cubes. Cut the 1 medium red onion into 2.54 cm wedges. Cut the 1 medium bell pepper into 2.54 cm pieces. Place the cut vegetables in a large bowl. Add 2 tablespoons of the 4 tbsp olive oil, 1 tsp of salt, and 0.5 tsp of pepper. Toss everything together until the vegetables are evenly coated. Spread the coated vegetables in a single layer on a baking sheet.
4. 4Place the baking sheet with the vegetables into the preheated oven. Roast for 25 to 30 minutes, or until the vegetables are tender and have slightly caramelized edges. Turn the vegetables halfway through the cooking time to ensure even roasting.
5. 5While the vegetables are roasting, prepare the dressing. Finely mince the 1 clove of garlic. Chop the 0.25 cup of fresh mint and the 0.25 cup of fresh parsley. In a medium bowl, whisk together the 3 tbsp of lemon juice, the minced garlic, the chopped mint, the chopped parsley, the remaining 2 tablespoons of the 4 tbsp olive oil, and a pinch of salt and pepper.
6. 6Once the vegetables are roasted and the freekeh has cooled, combine them in a large bowl. Add the prepared lemon-herb dressing to the bowl with the freekeh and roasted vegetables. Toss gently to coat everything evenly.
7. 7Serve the freekeh salad warm or cold.

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