Sort ingredients
helen
QR Code
Listen
Pdf½ a butternut squash or 2 mini squashes
250g mixed grains (we used a precooked packet of wheatberries, red rice, freekeh, black barley and quinoa)
1 x 400g tin of white beans
2 tbsp tahini paste
1-2 cloves of garlic
juice of 1 lemon
extra virgin olive oil
a handful of parsley and green olives
2 tbsp of apple cider vinegar
salt and pepper to taste
red chilli for garnish
Preheat your oven to 190C
Halve and deseed the squashes, if you’re using a large one, cut it into pieces.
Drizzle with extra virgin olive oil, salt and add the unpeeled garlic cloves.
Roast for around 20-30 minutes until fork tender then remove the garlic cloves and sprinkle over the precooked grains. Place back in the oven for a further 10 minutes or so, until the squash is completely tender and the grains are crispy.
Meanwhile, add the drained beans, peeled roasted garlic, lemon juice, salt and tahini to a blender. Blend with a couple of ice cubes until it is completely smooth. Taste to check the seasoning and set aside.