Couscous salad
We’re making couscous the star of the show in this fresh Middle Eastern-inspired salad, bursting with zingy ras el hanout, sumac and mint
Roasted butternut squash with goat’s cheese
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 2 butternut squashsmall
- 1 clove garliccrushed
- 3 tbsp olive oil
- a pinch dried chilli flakes
- 1 tsp thymechopped
- 1 courgettecut into 2cm chunks
- 1 red peppercut into 2cm chunks
- 2 small red onionscut into thin wedges
- 200g cherry tomatoes
- 50g pine nuts
- 100g goat's cheesecrumbled
- 1 tbsp breadcrumbs
- 1 tbsp parsleychopped
- 1 tbsp parmesan
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over theflesh. Bake for about 30-40 minutes until the flesh is tender.
step 2
To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
step 3
Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.
