Squash and Beetroot Salad

25 mins
Serves 6
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Directions

  1. 1Pre-heat the oven to 200c fan.
  2. 2Pre-heat the oven to 200c fan.
  3. 3Pre-heat the oven to 200c fan.
  4. 4Chuck the squash into a roasting tray and add the olive oil and plenty of salt.
  5. 5Chuck the squash into a roasting tray and add the olive oil and plenty of salt.
  6. 6Chuck the squash into a roasting tray and add the olive oil and plenty of salt.
  7. 7Mix well and roast for 20-25 minutes or until tender and a little crispy.
  8. 8Mix well and roast for 20-25 minutes or until tender and a little crispy.
  9. 9Mix well and roast for 20-25 minutes or until tender and a little crispy.
  10. 10Meanwhile, boil the giant couscous in a pan of boiling water for 15-20 minutes or until al dente.
  11. 11Meanwhile, boil the giant couscous in a pan of boiling water for 15-20 minutes or until al dente.
  12. 12Meanwhile, boil the giant couscous in a pan of boiling water for 15-20 minutes or until al dente.
  13. 13Adjust the cooking time if using giant couscous or orzo.
  14. 14Adjust the cooking time if using giant couscous or orzo.
  15. 15Adjust the cooking time if using giant couscous or orzo.
  16. 16Drain and refresh with cold water.
  17. 17Drain and refresh with cold water.
  18. 18Drain and refresh with cold water.
  19. 19Once cold, drain again.
  20. 20Once cold, drain again.
  21. 21Once cold, drain again.
  22. 22Whilst the couscous boils, put the red onion into a bowl and add the lemon juice and a pinch of salt.
  23. 23Whilst the couscous boils, put the red onion into a bowl and add the lemon juice and a pinch of salt.
  24. 24Whilst the couscous boils, put the red onion into a bowl and add the lemon juice and a pinch of salt.
  25. 25Toss together and leave to lightly pickle.
  26. 26Toss together and leave to lightly pickle.
  27. 27Toss together and leave to lightly pickle.
  28. 28Give it a mix after 5 minutes.
  29. 29Give it a mix after 5 minutes.
  30. 30Give it a mix after 5 minutes.
  31. 31Mix the harissa together with the honey and remaining lemon juice and oil.
  32. 32Mix the harissa together with the honey and remaining lemon juice and oil.
  33. 33Mix the harissa together with the honey and remaining lemon juice and oil.
  34. 34Put couscous into a mixing bowl.
  35. 35Put couscous into a mixing bowl.
  36. 36Put couscous into a mixing bowl.
  37. 37Add the squash, parsley, dressing and onions.
  38. 38Add the squash, parsley, dressing and onions.
  39. 39Add the squash, parsley, dressing and onions.
  40. 40Toss together.
  41. 41Toss together.
  42. 42Toss together.
  43. 43Transfer to a serving dish and add the beetroot – this helps keep the colour of everything else.
  44. 44Transfer to a serving dish and add the beetroot – this helps keep the colour of everything else.
  45. 45Transfer to a serving dish and add the beetroot – this helps keep the colour of everything else.
  46. 46If you don’t care, mix it all together.
  47. 47If you don’t care, mix it all together.
  48. 48If you don’t care, mix it all together.
  49. 49Serve immediately.
  50. 50Serve immediately.
  51. 51Serve immediately.

Ingredients

  • 1 null beetroot, cleaned up and cut into 1cm cubes
  • 1 null beetroot, cleaned up and cut into 1cm cubes
  • 1 null beetroot, cleaned up and cut into 1cm cubes
  • 500 g peeled squash, cut into 2 cm cubes
  • 500 g peeled squash, cut into 2 cm cubes
  • 500 g peeled squash, cut into 2 cm cubes
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 300 g giant couscous or orzo
  • 300 g giant couscous or orzo
  • 300 g giant couscous or orzo
  • 0.5 null red onion
  • 0.5 null red onion
  • 0.5 null red onion
  • 2 null lemon juice
  • 2 null lemon juice
  • 2 null lemon juice
  • 1 handful finely chopped parsley leaves
  • 1 handful finely chopped parsley leaves
  • 1 handful finely chopped parsley leaves
  • 2 tbsp rose harissa
  • 2 tbsp rose harissa
  • 2 tbsp rose harissa
  • 4 tsp runny honey
  • 4 tsp runny honey
  • 4 tsp runny honey
  • Salt
  • Salt
  • Salt

Equipment

roasting traypanbowlmixing bowlserving dish

Tips

  • To keep the color of the salad, add the beetroot last after mixing all other ingredients.
  • If you don care about the colors, you can mix it all together.