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

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.