This layering of vegetables, torn pitta, pomegranate seeds and yoghurt is inspired by the Middle Eastern dish fatteh, said Mark Diacono. You can use shop-bought crispy onions, but to make your own, thinly slice a couple of onions, dredge them in a little cornflour (corn starch) and deep-fry for five minutes or so until golden, then drain on kitchen paper.
Ingredients
- 200g freekeh, rinsed
- 600g butternut squash, peeled and cubed
- 400g beetroot, peeled and cubed
- 1 tsp fennel seeds
- 4 tbsp extra-virgin olive oil, plus more to drizzle
- 150g pitta bread, torn into bite-sized pieces
- 300g Greek yoghurt
- 1 garlic clove, crushed
- 3 tbsp pomegranate molasses
- 50g crispy fried onions
- 2 tbsp pine nuts
- small bunch of flat-leaf parsley, finely chopped
- 1 pomegranate, seeds only
- flaky sea salt and freshly ground black pepper
Method
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Preheat the oven to 200°C/180°C fan/400°F.
- Boil the freekeh in a large pan of salted water for about 30-35 minutes until tender, then drain.
- Toss the butternut squash and beetroot with the fennel seeds, olive oil and some salt and pepper. Spread out on a baking tray and roast for 25-30 minutes, or until tender and lightly coloured.
- Toast the pitta bread in the oven for 5-8 minutes until crisp.
- In a medium bowl, mix together the yoghurt and crushed garlic and season with salt and pepper.
- To assemble, scatter half of the toasted pitta bread pieces in a serving dish. Spread half of the cooked freekeh on top, followed by half of the roasted squash and beetroot. Drizzle with some of the garlic yoghurt. Repeat the layering, then drizzle with the pomegranate molasses and a little olive oil. Top with the crispy onions, pine nuts, parsley and pomegranate seeds.
- To make it vegan: use coconut (or other plant-based) yoghurt.
- To make it gluten-free: use GF pittas and ensure the crispy fried onions are GF.
Taken from Vegetables: Easy and Inventive Vegetarian Suppers by Mark Diacono, published by Quadrille at £27. To buy from The Week Bookshop for £21.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
-
Striking homes with indoor poolsFeature Featuring a Queen Anne mansion near Chicago and mid-century modern masterpiece in Washington
-
Why are federal and local authorities feuding over investigating ICE?TODAY’S BIG QUESTION Minneapolis has become ground zero for a growing battle over jurisdictional authority
-
‘Even those in the United States legally are targets’Instant Opinion Opinion, comment and editorials of the day
-
One great cookbook: Sara Kramer and Sarah Hymanson’s ‘Kismet: Bright, Fresh, Vegetable-Loving Recipes’the week recommends The beauty and wonder of great ingredients and smart cooking
-
A modern ‘Lord of the Flies,’ a zombie sequel and Jodie Foster’s first French-speaking lead role in January moviesthe week recommends This month’s new releases include ‘The Plague,’ ‘28 Years Later: The Bone Temple’ and ‘A Private Life’
-
How to rekindle a reading habitThe Week Recommends Fall in love with reading again, or start a brand new relationship with it
-
11 hotels opening in 2026 that will move you to reconnect with natureThe Week Recommends Find peace on the beaches of Mexico and on a remote Estonian island
-
January’s books feature a revisioned classic, a homeschooler’s memoir and a provocative thriller dramedyThe Week Recommends This month’s new releases include ‘Call Me Ishmaelle’ by Xiaolu Guo, ‘Homeschooled: A Memoir’ by Stefan Merrill Block, ‘Anatomy of an Alibi’ by Ashley Elston and ‘Half His Age’ by Jennette McCurdy
-
8 incredible destinations to visit in 2026The Week Recommends Now is the time to explore Botswana, Mongolia and Sardinia
-
The 8 best comedy movies of 2025the week recommends Filmmakers find laughs in both familiar set-ups and hopeless places
-
The best drama TV series of 2025the week recommends From the horrors of death to the hive-mind apocalypse, TV is far from out of great ideas
