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
Small bunch chives, plus extra for garnish
Pinches of salt and pepper

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

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