Roasted Squash, Freekah + Leek (serves 3 - 4)

Ingredients:

1 butternut squash

200g freekah

2 leeks

30g dill

30g chervil or parsley

zest of 2 lemons

avocado or olive oil for roasting

salt + pepper for seasoning

Avocado Tahini Dressing

2 avocado

2 tbsp tahini

juice 1 lime

1/2 tsp salt

Preheat the oven to 180C. Peel the squash (you may want to wear gloves), and cut into rough 2cm cubes, taking out the seeds and removing the top and bottom stalks. Drizzle in oil, season, and place in the oven for around 35- 40 minutes. You want the squash to be soft and golden, but not so baked that it starts to shrivel.

To cook the freekah you can place in a pan, well covered in cold water with a pinch of salt and bring to the boil for around 12 - 15minutes (You may find alternative instructions on the packet you can also follow). The freekah is cooked when it is soft but still has a bite to it. Once cooked, drain immediately.

Whilst the freekah is cooking you can prepare the leeks - wash well as they often have mud inside, and slice into diagonal pieces about 1cm thick. Place in a pan with a little oil and fry lightly until just golden.

For the tahini dressing, place all ingredients into a food processor and slowly add water until it becomes less thick (about 50ml - you wont need much). You still want it to be fairly thick and glossy, but at the start it will be too thick as the tahini needs water to loosen up. Check seasoning and add more if needed.

Once the squash is slightly cooked you can prepare the salad by adding everything to the bowl (except the tahini dressing) along with the chopped herbs + lemon zest. Taste for seasoning and add a little extra if needed.

Once plated, place a spoonful of the avocado tahini on the side and serve with some crackers.