Herby Butternut Salad
Herby Butternut Salad
Enjoy this quick and easy salad recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 1 pack cubed butternut squash, store-bought
  • 60 grams wild rocket, washed
  • 2 cups couscous
  • 75 grams Feta, crumbled
  • 2 tablespoons honey
  • 1 tablespoon Olive oil
  • 25 grams butter
  • Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 80 millilitres Olive oil
  • Juice of 1 Lemon
  • Small bunch flat leaf Parsley
  • Small bunch Mint
  • Small bunch Chives plus extra for garnish
  • Pinches of Salt and pepper
  1. Microwave butternut squash cubes for 5 minutes until tender
  2. Pour boiling water over couscous to cover it by about a centimeter and cover in plastic wrap and leave to site for about ten minutes
  3. Butternut now finished in the microwave. Heat Olive oil and butter in a frying pan and sauté butternut until golden brown all over, about 5 minutes
  4. Make vinaigrette: add all ingredients to a mini food processor and blitz together. Alternatively, finely chop the herbs and mix everything in a small bowl
  5. Assemble the salad. Fluff couscous with a fork. Add the roasted squash, wild rocket, vinaigrette, honey and toss
  6. Tip onto serving platter, sprinkle over feta and snip over chives

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