Butternut squash, feta, pomegranate salad

Name: Butternut squash, feta, pomegranate salad
Cuisine: British
Ingredients: 300 g couscous; Half a butternut squash; 1 tspn paprika; 1 tspn cumin; 425 ml vegetable stock; 100 g feta cheese; Lots of chopped coriander; Salt and pepper; Olive oil; Seeds from 1 pomegranate; Juice of 1 lemon and 1 lime; Half a chopped onion

ollieh-m @ollie_hm

A team entry into Bristol’s inaugural Make It Yours Challenge, this salad is inspired by Sarah Mitchell’s very similar version. The addition of pomegranate, citrus and coriander is a vital twist of sweetness and sharpness and herbness - yum!

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Ingredients

300 gcouscous
Halfa butternut squash
1tspn paprika
1tspn cumin
425 mlvegetable stock
100 gfeta cheese
Lots of chopped coriander
Salt and pepper
Olive oil
Seeds from 1 pomegranate
Juice of 1 lemon and 1 lime
Halfa chopped onion

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Steps

1

Preheat oven to 180 degrees
2

Peel, cut and deseed the butternut squash and cut into large cubes
3

Place butternut squash cubes into roasting dish and sprinkle with oil, cumin, paprika and mix well. Roast in the oven for 30 minutes
4

Prepare the vegetable stock and pour over the couscous. Cover with a plate to let the steam cook the couscous
5

Mix the lemon and lime juice, feta cheese, pomegranate seeds, chopped onion and coriander in with the couscous