Rosemary-roasted butternut, courgette, amaranth and barley couscous salad

Rosemary-roasted butternut, courgette, amaranth and barley couscous salad

Ghillie James combines squash, courgette, crumbled soft cheese and mixed grains to make a filling veggie salad.

Rosemary-roasted butternut, courgette, amaranth and barley couscous salad

For a hearty dinner on cold nights, try our pumpkin and sprout pasta bake.

  • Serves icon Serves 4-6
  • Time icon Hands on 15 minutes, cooking 25 minutes

Ghillie James combines squash, courgette, crumbled soft cheese and mixed grains to make a filling veggie salad.

For a hearty dinner on cold nights, try our pumpkin and sprout pasta bake.

Nutrition: per serving

Calories
311kcals
Fat
14.1g (3.5g saturated)
Protein
8.1g
Carbohydrates
30.6g (9.4g sugars)
Fibre
3.9g
Salt
1.2g

For 6

Ingredients

  • 850g butternut squash or pumpkin, peeled and cut into 3cm chunks
  • 2 tsp finely chopped fresh rosemary leaves
  • ½ tsp caster sugar
  • 2 tbsp extra-virgin olive oil
  • 125g barley, wholewheat or plain couscous
  • 700ml chicken or vegetable stock, hot
  • 50g amaranth
  • 300g courgettes (about 2 medium), sliced diagonally
  • 50g rocket, torn
  • 2 tbsp toasted pine nuts or pumpkin seeds
  • 2 heaped tbsp chopped
  • fresh mint leaves
  • 100g feta or goat’s cheese, crumbled

For the dressing 

  • 1½ tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • Squeeze of lemon juice, plus a little extra if needed
  • 1 tsp honey
  • ½ tbsp dark soy sauce
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Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. In a bowl, combine the butternut squash/pumpkin, rosemary, sugar, 1½ tbsp of the oil, a generous sprinkling of sea salt and a good grinding of pepper. Arrange in a roasting tray in a single layer and roast for 20-25 minutes until tender but not mushy. Remove from the oven and set aside to cool.
  2. Meanwhile, put the couscous into a medium bowl and add 200ml of the hot stock. Cover and leave to soak for 5 minutes. Put the amaranth in a medium pan, pour over the remaining stock and bring to the boil. Simmer for 20 minutes or until cooked, then tip into a sieve, rinse with a little water and leave for 5 minutes to drain thoroughly.
  3. Brush the courgette slices with the remaining ½ tbsp oil and sprinkle with salt and pepper. Cook in a griddle pan over a medium heat for 5 minutes on each side or until charred (you may need to do this in batches), then set aside.
  4. Combine the grains in a bowl with the cooled butternut/pumpkin, courgettes, rocket, pine nuts/pumpkin seeds, mint and cheese (if using). In a small bowl, combine all of the dressing ingredients. When ready to serve, toss the salad with the dressing, then season to taste, adding extra lemon juice if needed.

Nutrition

For 6

Nutrition: per serving
Calories
311kcals
Fat
14.1g (3.5g saturated)
Protein
8.1g
Carbohydrates
30.6g (9.4g sugars)
Fibre
3.9g
Salt
1.2g

delicious. tips

  1. If using goat’s cheese instead of feta, buy a crumbly style – a soft cheese will melt into the dressing and overwhelm the other flavours.

    If you can’t find amaranth, you can use cooked quinoa instead or add an extra 50g couscous.

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