Rosemary-Roasted Butternut, Courgette, Amaranth And Barley Couscous Salad Recipe

- Serves: 4-6
- Preparation time: 40 minutes
Method
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).
Nutrition
N/A
Puree
Blend the cooked butternut squash to make a pureeFinger Food
Serve up chunks of courgette, cheese and butternut squash