Vegan roast spiced squash salad with tahini dressing
Make the most of butternut squash in this nutrient-rich and deliciously tasty salad. It's as good chilled for lunch the next day as it is fresh from the oven
Giant couscous salad with charred veg & tangy pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2-3 raw beetroot(320g), peeled and chopped
- 3 red onions(320g), cut into wedges
- 2 green or orange peppersdeseeded and cubed
- 1 tbsp olive oil
- 320g cherry tomatoes
- 200g wholewheat giant couscous
For the pesto
- 7g fresh corianderroughly chopped
- 15g flat-leaf parsleyroughly chopped
- 1 garlic clove
- 1 green chillideseeded
- ½ tsp cumin
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 40g pine nutslightly toasted
Nutrition: per serving
- kcal461low
- fat15g
- saturates2g
- carbs62g
- sugars16g
- fibre10ghigh
- protein16g
- salt0.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.
step 2
Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.
step 3
Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the remaining pine nuts. If you're following the Healthy Diet Plan, serve half of the salad immediately then chill the rest for another day.
