Roasted squash & cous cous salad

Roasted squash & cous cous salad

A hearty vegetarian salad, perfect for cold days and 2 of your 5-a-day

By , 21 September 2015

(2 votes)

Roasted squash & cous cous salad

  • 40 Mins

  • Serves: 4

Nutritional Info
Each 318g serving contains

  • Energy

    1611KJ

    385KCAL

    19%

  • Fat

    14.9g

    med

    21%

  • Saturates

    2.2g

    low

    11%

  • Sugars

    9.2g

    low

    10%

  • Salt

    0.03g

    low

    1%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 507kJ/121kcal.
Ingredients
  • ½ butternut squash (peeled and cubed)
  • 2 cloves garlic (crushed)
  • 2 tsp olive oil
  • 3 tbsp olive oil for the dressing
  • 2 peppers (de-seeded and chopped)
  • 2 x 100g packs Chosen by you Mediterranean Style Giant Cous Cous
  • ½ x 200g bag Asda British Unwashed Sliced Curly Kale (washed)
  • 1 tbsp cider vinegar
  • 1 tsp wholegrain mustard
  • 2 tsp chopped parsley
  • 5 spring onions (sliced)
  • 30g pumpkin seeds (toasted)
Method

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put the squash, garlic and 2 tsp oil in a roasting tin. Cook for 10 minutes. Add the peppers, toss to coat, then roast for 20 minutes. Discard the garlic.

  • Cook the cous cous according to the packet.

  • Put the kale in a bowl and pour over boiling water. Stand for 1 minute, then drain.

  • Whisk together the 3 tbsp oil, vinegar, mustard and parsley. Toss with the roast veg, cous cous, kale and spring onions. Sprinkle over the pumpkin seeds.