Three-grain salad with roasted squash, pomegranate and feta recipe – The Times


This is a really simple, quick, satisfying and healthy salad. Try to use all the different grains because they bring texture to the dish. Remember that it is important to slightly undercook the squash initially because it will continue to cook while in the process of cooling down. The salad is best eaten straight away to retain its freshness.

100g freekeh
100g quinoa
100g buckwheat
1 butternut squash, peeled and cut into large chunks

1 Cook the different grains separately in salted water until tender. Drain immediately and refresh in cold water. Drain again then mix all three together and set aside in a large bowl.

2 Preheat the oven to 200C. Coat the squash in olive oil and salt then place on