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 softened and 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 a lemon half through 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.