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

Name: Rosemary-roasted butternut, courgette, amaranth and barley couscous salad
Yield: Serves 4-6
Cuisine: Mediterranean recipes
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

Portion size: Serves 4-6
Hands on 15 minutes, cooking 25 minutes
Difficulty: easy

Vegetarian

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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.

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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

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.
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.
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.
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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.