Freekeh with squash, beetroot and pomegranate

This layering of vegetables, torn pitta, pomegranate seeds and yoghurt is inspired by the Middle Eastern dish fatteh, says 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.

Serves 4

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

• 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.