Quantcast

Herby Butternut Squash Salad

  • Serves4
  • DifficultyEasy
1 pack cubed butternut squash, store-bought
60g wild rocket, washed
2 cups couscous
75g Feta, crumbled
2 tablespoon honey
1 tablespoon olive oil
25g butter

For the Vinaigrette

1 tablespoon Dijon mustard
80ml olive oil
Juice of 1 lemon
Small bunch flat leaf parsley
Small bunch mint

1. Microwave butternut squash cubes for 5 minutes until tender.

2. Pour boiling water over couscous to cover it by about a centimeter and cover in plastic wrap and leave to site for about 10 minutes.

3. Heat olive oil and butter in a frying pan and sauté butternut until golden brown all over, about 5 minutes.

4. To make the vinaigrette add all ingredients to a mini food processor and blitz together. Alternatively, finely chop the herbs and mix everything in a small bowl.

5. Assemble the salad. Fluff couscous with a fork. Add the roasted squash, wild rocket, vinaigrette, honey and toss.

6. Tip onto serving platter, sprinkle over feta and snip over chives.

Herby Butternut Squash Salad

Latest recipes

Shows on Dplay

Stream on Dplay