Vegetable, feta + couscous salad
Recipe and images courtesy of Laura Williams from My Little Hong Kong Kitchen
1 cup Dried Couscous
2-3 Sprigs Rosemary
1 Clove Garlic
1/2 Medium Butternut Squash (cubed)
1 Medium Sweet potato (peeled and cubed)
1 Bunch of Baby Asparagus
50g Semi-dried Tomatoes (chopped)
1-2 Handfuls of Fresh Spinach
100g Feta Cheese
2tbsp Olive Oil
For the Pesto:
1 Large Handful Fresh Basil
1 Garlic Clove
30g Parmesan Cheese
30g Pine Nuts
Olive Oil (to loosen)
Begin by tossing the squash and sweet potato in 2tbsp olive oil and add a crushed clove of garlic, salt and pepper and the leaves from a sprig of rosemary. Bake in a preheated oven at 200c for 30-40 minutes or until soft and golden. Chop the baby asparagus in half and add to the baking tray for the last ten minutes of baking.
To make the pesto, place all the ingredients (except the olive oil) in a food processor and pulse into a paste. Add a good pinch of salt and pepper and pulse again. Slowly drizzle in olive oil until you get a loose green pesto.
To the couscous, add 1 cup of boiling water, cover with a tea towel and allow to absorb for a few minutes. Using a fork, fluff up the couscous and add pesto. Season to taste.
Add the roasted vegetables, spinach and tomatoes. Tip the salad onto a large serving board and top with crumbled feta.