Preparation Time
40 minutes
Serves
4-6
Nutrition
N/A
Puree
Blend the cooked butternut squash to make a puree
Finger Food
Serve up chunks of courgette, cheese and butternut squash
Ingredients
-
850g butternut squash or pumpkin, peeled, deseeded cut into 3cm chunks
-
2 tsp finely chopped rosemary leaves
-
½ tsp caster sugar
-
2 tbsp olive oil
-
125g barley couscous
-
700ml chicken or vegetable stock
-
50g amaranth (can use quinoa or extra couscous)
-
2 medium courgettes, cut lengthways into slices
-
50g rocket, torn
-
2 tbsp toasted pine nuts or pumpkin seeds
-
2 tbsp chopped mint leaves
-
100g goat’s cheese or feta
-
Salt & freshly ground pepper
-
For the dressing:
-
2 tbsp olive oil
-
1½ tbsp balsamic vinegar
-
Juice of ½ lemon
-
2 tsp honey
-
1tbsp dark soy sauce
This health-boosting salad combines grains with roasted vegetables and seeds for a delicious lunch – hot or cold
-
Preheat the oven to 200C/gas mark 6.
-
In a bowl, combine the butternut squash, rosemary, sugar, 1½ tablespoons of olive oil and salt and pepper. Scatter over a roasting tray in a single layer and put in the oven for 20-25 minutes or until tender but not mushy. Remove and leave to cool.
-
Meanwhile, put the couscous into a bowl and cover with 200ml of the boiling hot stock. Cover with clingfilm and leave for five minutes. Put the amaranth into a pan, cover with the rest of the stock and bring to the boil. Simmer for 20 minutes, or until cooked, then pour into a sieve, rinse with a little cold water and thoroughly drain over the pan for five minutes.
-
Brush the courgette slices with the remaining oil and sprinkle with salt and pepper. Griddle until charred on both sides, then cut into 2-3cm slices.
-
When cooled, combine the grains in a bowl. Add the courgettes, rocket, pine nuts or pumpkin seeds, mint leaves and feta or goat’s cheese.
-
Mix together the dressing ingredients and, when ready to serve, pour over the salad.
This recipe is taken from Amazing Grains by Ghillie James (£25, Kyle Books).