Roasted Squash, Lentil & Couscous Salad
Delightful textures and flavors in this simple warm salad with roasted squash, couscous, and hazelnuts. A healthy light lunch or supper from Ainsley Harriott.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Microplane
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Mason jar
- Fork
- Measuring spoon
- Serving bowl
Ingredients
- 250g butternut squash, peeled and diced into 1.5cm cubes
- 1 tbsp olive oil
- salt
- pepper
- 1 x packet Ainsley Harriott Lemon, Mint and Parsley Couscous
- 100g ready-to-eat lentils or grains
- 3 spring onions, trimmed and sliced
- 1 avocado, cut into large chunks
- a handful of fresh rocket
- 3 tbsp toasted whole hazelnuts
- 2 tbsp olive oil
- 2 tsp honey
- 2 tsp mint jelly
- zest and juice of ½ orange
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