You can indeed feel virtuous while eating this, as it’s packed with delicious and nutritious ingredients.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
497
Ingredients
1/2
large butternut squash (about 500g), peeled, deseeded and cut into 2cm chunks
250g
asparagus, trimmed and cut into short lengths
3tsp.
sesame oil
4
medium eggs, at room temperature
1Tbsp.
black sesame seeds
juice 2 lemons
2Tbsp.
soy sauce
2
garlic cloves, crushed
1/2tsp.
dried chilli flakes
2g
pouches cooked mixed grains or freekeh, we used Merchant Gourmet Glorious Grains
150g
baby spinach
3Tbsp.
tahini
Directions
1 Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. In a large bowl, toss the butternut squash and asparagus with 1tsp oil and some seasoning. Arrange the squash only on the lined tray and cook in the oven for 15min, until starting to soften. Add the asparagus to the tray (reserve bowl) and cook for a further 5-10min, until cooked through. Set aside to cool slightly. 2 Meanwhile, in a medium pan of boiling water, cook the eggs for 7min. Drain and run under cold water to cool. Roughly crush the sesame seeds using a pestle and mortar, tip into a shallow bowl and mix in a pinch of salt. Peel the eggs, roll gently in the sesame seeds to coat, and set aside. 3 In a small bowl, whisk the lemon juice, soy sauce, garlic and chilli flakes. Pour 1⁄2 the dressing into the reserved large bowl with the remaining 2tsp sesame oil. Heat the mixed grains/freekeh according to pack instructions, then tip into the large bowl and toss to coat in the dressing. Add the spinach and gently toss again. Whisk the tahini into the remaining dressing with 1tbsp water. 4 Divide the mixed grain/freekeh mixture between 4 bowls and top with the butternut and asparagus. Drizzle over the tahini dressing and finish each bowl with a halved sesame egg on top. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
