Garlic butter roast chicken with tomatoes & giant couscous
Move from the kitchen to the garden to enjoy your Sunday roast. Complemented by seasonal tomatoes, this lighter roast chicken tastes even better al fresco
Courgette & cherry salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 3 courgettestrimmed and cut into batons, or thinly sliced
- 1 tbsp olive oil
- 4 tbsp pumpkin seeds
- 2 red chicoryor 1 radicchio, leaves separated (or use other seasonal leaves)
- 60g rocket
- 300g cherry tomatoeshalved
- 6 spring onionsfinely sliced
- 200g cherriespitted and halved
- handful of chopped parsley
- 75g feta
For the dressing
- 3 tbsp cherry or pomegranate molasses
- 4 tbsp extra virgin olive oil
- 1 limejuiced
- 2 tsp Dijon mustard
Nutrition: Per serving (10)
- kcal172
- fat11g
- saturates2g
- carbs12g
- sugars9g
- fibre3g
- protein6g
- salt0.5g
Method
step 1
Heat the oven to 220C/200C fan/gas 6. Scatter the courgette batons into a roasting tin and drizzle over the olive oil. Season well, then roast for 15-20 mins until the courgettes are golden. Scatter in the pumpkin seeds, toss everything together and roast for a further 5 mins. Alternatively, fry the courgette in slices, or cook in an air-fryer at 180C for 15-20 mins (you may need to do this in batches, adding the pumpkin seeds for the last few minutes of cooking). Tip the mixture into a bowl and set aside.
step 2
Meanwhile, arrange the chicory or radicchio leaves on a large serving platter, then top with the rocket, tomatoes, spring onions and cherries. Stir the chopped parsley through the courgette mix, then spoon this over the rest of the salad and crumble over half the feta.
step 3
Combine the ingredients for the dressing and season to taste. Drizzle this over the salad, then crumble over the remaining feta.
