Roasted butternut squash, feta & couscous salad

Roasted butternut squash, feta & couscous salad

Fluffy couscous is matched perfectly with sweet, melt away squash and creamy, indulgent feta in this hearty autumnal saladů

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Cooking time:

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Serves: 6

1 butternut squash

1tsp vegetable bouillon

150g couscous

100g pine nuts

200g feta

small bunch of coriander

  1. Preheat the oven to 200░C. Cube the butternut squash, leaving the skin on, and roast in the oven with olive oil and seasoning for approximately 40 minutes.
  2. Mix approximately 300ml boiling water with a teaspoon of vegetable bouillon and pour over the couscous. Add a little more water if necessary to make sure the level of water is just covering the couscous. Leave to stand for 10 minutes and then fluff up with a fork.
  3. Roast the pine nuts in the oven for approximately 8 minutes.
  4. Cut the feta into cubes and roughly chop the coriander.
  5. Place the couscous onto a flat plate, top with the butternut squash, feta and roasted pine nuts. Scatter with coriander leaves.

Plum Tree Catering specialise in inspiring menus for weddings, celebrations and barbecues, along with hog roasts, bakes and cakes. Contact Caroline at caroline@plumtreecatering.com / 07739 708599 or Sarah on sarah@plumtreecatering.com / 07771 332576 for more information.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Starters

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