– 1/3 cup couscous
– 1/3 cup quinoa (preferably red or black)
– 1/3 cup freekeh or bulgur
(all cooked, rinsed and put back into a pot on very low heat to keep warm until serving.; season with salt and pepper)
– Halved cherry tomatoes, drizzled with olive oil, honey salt and pepper and roasted in the oven until shrivelled and dehydrated
– Chunks of butternut squash, and halved shallots, drizzled in olive oil, za’atar spice mix and roasted until golden and slightly crispy.
Very lightly with olive oil, lemon juice, honey, salt and pepper.
Chopped spring onions