I love a great salad - healthy, nutritious (and most importantly, tasty!) & quick to throw together after a busy day. This is one of my favourites, with giant couscous (which is the perfect cupboard staple to throw into salads - and soups too)
Should serve six, make a big bowl & let everyone get stuck in!
1 large butternut squash, deseeded and diced
Big glug of great olive oil
1 teaspoon chilli powder
300g giant couscous
2 handfuls of walnut pieces, roughly chopped
1 pomegranate, seeds and juices reserved
2 handfuls of mint, roughly chopped
Block of roughly crumbled feta to finish
1 Preheat the oven to 200c/400F/gas mark 6 and tip the squash into a roasting tin. Drizzle with olive oil and add the chilli powder, using your hands to coat evenly.Roast for 30-40 minutes or until softenedand crisp at the edges, and allow to cool.
2 Boil the couscous for 5-10 minutes in well-salted water, until al dente. Drain and refresh under cold water, drizzling with a little oil to prevent sticking.
3 When the couscous and squash are both cooled, add to a large serving bowl and stir, taking care not to knock the squash apart.
4 Add the walnut pieces and pomegranate seeds and juices, then turn gently to combine. 5 Just before serving, squeeze alemon halfthrough your hands over the salad, dress with oil and turn over again with the mint. Taste, and add more lemon if required. Crumble feta on top & scoop it all up with baby gem leaves, radicchio or hot pittas.