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

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

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
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

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.

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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