Roast vegetable & freekeh salad | Recipes | WW United Kingdom
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Roast vegetable & freekeh salad & see the Points value of this great recipe.
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Cooking tools:
- Roasting pan
- Kitchen scale
- Peeler
- Colander
- Chef's knife
- Cutting board
- Pot
- Measuring spoon
- Whisk
- Mixing bowl
- Wooden spoon
- Serving bowl
- Serving platter
- Oven
- Stove
- Oven mitt
- Kitchen towel
- Spoon
Ingredients
- Butternut Squash 350 g, peeled, deseeded, cubed
- Calorie controlled cooking spray 4 spray(s)
- Courgette 1 medium, thinly sliced
- Aubergine 1 medium, cubed
- Fennel 1 individual, trimmed and thickly sliced
- Mushrooms 150 g, button mushrooms, halved
- Ground Cumin 2 teaspoon(s), level
- Paprika 1 teaspoon(s), level
- Freekeh, dry 200 g
- Olive Oil 1 tablespoon(s)
- Lemon ½ zest(s) of 1
- Lemon Juice, Fresh 15 ml
- Parsley, fresh 2 tablespoon(s), chopped
- Mint, Fresh 1 tablespoon(s), chopped
- Dill, Fresh ½ tablespoon(s), chopped
- Harissa paste 1 tablespoon(s)
- 0% fat natural Greek yogurt 150 g
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