Warm freekeh salad with roasted delicata squash, crispy oyster mushrooms, seared green apple, and light yogurt tahini sage cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the delicata squash with 1 tablespoon olive oil, half of the smoked paprika, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 22 to 25 minutes, turning halfway, until tender and browned.

2. 2

   Meanwhile, place the freekeh and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until tender but still separate. Drain if needed and let rest for 5 minutes.

3. 3

   In a small bowl, mix the Greek yogurt, tahini, lemon juice, honey, half of the sage, half of the garlic, and 2 to 3 tablespoons water if needed to loosen the texture. Season with a pinch of salt and black pepper, then set the yogurt tahini sage cream aside.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the red onion and cook for 2 minutes. Add the oyster mushrooms, remaining garlic, remaining smoked paprika, a pinch of salt, and black pepper. Sauté for 6 to 8 minutes until the mushrooms are deeply golden with crisp edges.

5. 5

   In the same skillet, add the remaining 1 tablespoon olive oil and sear the green apple wedges for 1 to 2 minutes per side, just until lightly colored but still holding their shape. Add the remaining sage during the last 30 seconds to perfume the oil.

6. 6

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove from the heat.

7. 7

   In a large bowl or serving platter, combine the cooked freekeh with the roasted squash, sautéed onion, and mushrooms. Add half of the yogurt tahini sage cream and toss gently so the salad becomes lightly coated but not heavy.

8. 8

   Transfer the salad to a serving platter. Arrange the seared green apple on top, add spoonfuls of the remaining cream, and finish with the toasted pumpkin seeds and a little more black pepper. Serve warm.