Trying to eat healthy during the Summer Season? Here is great salad filled with lots of nutritional and delicious flavours, an appetising accompaniment to a picnic or BBQ.
125g Cous Cous
1 Butternut Squash – Diced
1 Yellow Pepper – sliced Julienne
1 Red Pepper – sliced Julienne
Cherry Tomatoes – cut into halves
Radish – sliced
1 Spring Onion – sliced
Baby Spinach and Rocket Lettuce
- Dice the butternut squash and place on a baking tray , drizzle olive oil and place in oven at 160ºC for 25-30 mins, checking at 10 minute intervals.
- Pre soak the cous cous in a bowl with 160ml of boiling , I add one vegetable stock cube to the boiling mixture to add extra flavour. Leave for 5-7 Mins, then with a fork fluff up the cous cous and allow to cool.
- Slice the Red and Yellow pepper thinly in julienne slices, then lightly fry in coconut oil until skins slightly blacken.
- Whilst the Butternut squash is cooking you have time to cut and prepare your vegetables and place your salad in a bowl, I find with this recipe its all about the colours and assembly. I make a well in the centre of a large bowl using the salad, then add the cooled cous cous mixture into middle and arrange the vegetables around, placing the spring onions on top .