Rosemary-roasted butternut, courgette, amaranth and barley couscous salad
- September 2013
- Serves 4-6
- Hands on 15 minutes, cooking 25 minutes
Ghillie James combines squash, courgette, crumbled soft cheese and mixed grains to make a filling veggie salad.
- Vegetarian recipes
- 14.1g (3.5g saturated)
- 30.6g (9.4g sugars)
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe