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Squash and Beetroot Salad

25m
Serves 6
facebook.com

Squash and Beetroot Salad

facebook.com
25m
Serves 6

Directions

  1. 1Pre-heat the oven to 200c fan.
  2. 2Chuck the squash into a roasting tray and add the olive oil and plenty of salt.
  3. 3Mix well and roast for 20-25 minutes or until tender and a little crispy.
  4. 4Meanwhile, boil the giant couscous in a pan of boiling water for 15-20 minutes or until al dente.
  5. 5Adjust the cooking time if using giant couscous or orzo.
  6. 6Drain and refresh with cold water.
  7. 7Once cold, drain again.
  8. 8Whilst the couscous boils, put the red onion into a bowl and add the lemon juice and a pinch of salt.
  9. 9Toss together and leave to lightly pickle.
  10. 10Give it a mix after 5 minutes.
  11. 11Mix the harissa together with the honey and remaining lemon juice and oil.
  12. 12Put couscous into a mixing bowl.
  13. 13Add the squash, parsley, dressing and onions.
  14. 14Toss together.
  15. 15Transfer to a serving dish and add the beetroot – this helps keep the colour of everything else.
  16. 16If you don’t care, mix it all together.
  17. 17Serve immediately.

Ingredients

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

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