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VEGETARIAN

Roast Vegetables and Couscous Salad

  • 15 MIN
  • HealthY, vegetarian

INGREDIENTS

  • 1 butternut squash
  • 2 courgettes
  • 1 pkt beetroot
  • Inagh Goats cheese or feta cheese
  • Thin-stemmed broccoli
  • 100g blueberries
  • Pine nuts or cashew nuts
  • 300g couscous
  • 375ml chicken stock
DRESSINGS
  • 150ml olive oil
  • 1 tbsp. honey
  • 2 tbsp. white wine vinegar
  • Dash of orange juice

METHOD

SERVES FOUR PEOPLE

  • Heat the oven 180C .
  • Peel the squash and cut in chunks, toss in oil and place in roasting tin. Place in oven and roast for 15 minutes. Then add the sliced courgettes
  • Steam the broccoli for a few minutes and then blanch in cold water
  • Mix dressing ingredients in a jar
  • Combine hot stock with couscous and cover with tinfoil and leave for 5 minutes
  • Combine all ingredients and toss with dressing before serving. Scatter with blueberries.
LEMON GARLIC AND CHILLI POTATO SALAD
  • 1 kg Baby potatoes
  • Fresh parsley
  • Fresh chives
LEMON AND CHILLI BUTTER
  • 100g butter
  • 2 cloves garlic
  • 1 tbsp. lemon rind
  • 1 tsp. chilli flakes or fresh chilli
  • Boil the potatoes for 15 minutes and steam for few minutes
  • Mix butter ingredients together and add to hot potatoes
  • Sprinkle with parsley and chives

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