Rainbow Jewelled Salad

Recipe:

Rainbow jewelled salad with giant couscous

PLANT-BASED

Total time: 35 mins
Serves: 2

Hands up if you’re trying to increase your plant points? Our Rainbow Jewelled Salad is the perfect way to boost your plant intake, packing in 8 and a half plant points out of your weekly recommended 30! Bursting with vibrant, nutrient-rich veggies, this salad is not only a feast for the eyes but also a delicious way to support your health with a variety of plant-powered goodness.

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INGREDIENTS

Ingredients: 

• 1/4 cup dried cranberries 

• ½ cup roasted butternut squash 

• 1 small bunch of chives, chopped  

• 1 small bunch of parsley, chopped  

• ¼ cup pomegranate  

• Zest of 1 lime  

• ½ cucumber, chopped  

• ¼ cup pumpkin seeds  

• 100g giant couscous 

Dressing:  

• 30g tahini 

• 1 tsp white miso  

• Juice of ½ a lime 

• 1 tsp red wine vinegar  

• 1 tsp maple syrup  

• Water to loosen  

METHOD

Roast the Butternut Squash: 

• Cut the butternut squash into small chunks and transfer to a baking tray. 

• Toss with olive oil, salt, and pepper. 

• Roast in the oven for about 25 minutes, or until soft and slightly caramelized. 

Cook the Couscous: 

• Cook the giant couscous according to package instructions. 

• Leave to cool in a large bowl. 

Prepare the Salad Ingredients: 

• Chop the cucumber, chives, parsley, and any other vegetables you plan to use into small cubes. 

• Add the chopped ingredients, cranberries, pomegranate, and pumpkin seeds to the bowl with couscous. 

Make the Dressing: 

• In a separate bowl, add tahini, white miso, lime juice, red wine vinegar, maple syrup, and a splash of water. 

• Whisk together until smooth and creamy. Adjust the water as needed to reach the desired consistency. 

Assemble the Salad: 

• Mix the roasted butternut squash into the couscous and salad mixture. 

• Pour the dressing over the salad and toss gently to combine. 

Serve: 

• Transfer to a serving plate, drizzle with extra tahini dressing, and enjoy!