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

Ingredients

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.