Roasted squash & crispy kale grain bowl

This grain bowl is the ultimate "tray-to-table" meal. Ready in under 30 minutes using a microwaveable grain pouch, it perfectly balances sweet caramelised squash with the seaweed-like crunch of roasted kale. Finished with a zingy lemon-mustard dressing and salty feta, it is a vibrant, effortless way to enjoy the season’s best organic produce.

Ingredients

• 1 small Harlequin Squash, deseeded and cut into 2cm cubes (skin on).
• 150g Curly Kale, woody stems removed and torn into pieces.
• 1 x 250g Microwaveable Grain Pouch (Spelt, Freekeh, or Quinoa).
• 100g Feta Cheese, crumbled. For vegan friendly swaps, see below.

The Dressing:

• 3 tbsp Extra virgin olive oil
• 1 tbsp Lemon juice
• 1 tsp Dijon mustard
• pinch of Sea salt.

Method

1. Preheat your oven to 200°C. Toss the squash cubes in oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until tender and golden.
2. In the final 5–8 minutes of roasting, add the kale to the tray. Drizzle with a little oil and toss it with the squash. Roast until the kale is dark green and crisp.
3. While the veg is finishing, heat your grain pouch in the microwave according to the packet instructions (usually 2 minutes).
4. In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard. The mustard helps emulsify the dressing so it clings perfectly to the grains.
5. Assemble: Tip the warm grains into a large bowl and toss with half of the dressing. Fold in the roasted squash and half of the crispy kale.
6. Divide into two bowls. Top with the remaining crispy kale and a generous crumble of salty feta. Drizzle the rest of the dressing over the top and serve immediately.

Vegan Alternatives & Extra Crunch

• The "Cheesy" Crunch: Swap the feta for Toasted Pumpkin or Sunflower Seeds tossed in a little nutritional yeast and sea salt. This provides a savory, umami depth and a satisfying bite.
• The Pomegranate Pop: For a burst of freshness, scatter over a handful of Pomegranate Jewels. Their tart sweetness cuts through the earthy kale and mimics the acidity of the feta.
• The Creamy Swap: Use a Vegan Feta alternative or dollops of a Garlic Tahini Dressing (tahini, lemon juice, and a splash of water) to provide that essential creamy texture.
• Toasted Nutty Finish: Roughly chopped Walnuts or Pecans roasted on the tray for the final 5 minutes add a buttery richness that pairs beautifully with the Harlequin squash.