Hi everyone! Wow it’s nice to be talking here again. I’ve been busy shooting for Fry’s - and I can’t wait to show you the results, but while I’ve been holed up in my kitchen for a great handful of days making recipes for them, I made some sideline salads too, as a way of eating up the leftovers from all that styling and photography.
By the end of the Sunday, I’d made one up of watercress, leftover vegan feta and some roasted butternut squash. I added in some couscous and decided it was too pretty (and tasty) not to write up as a recipe. It's slapdash, it won't last until tomorrow and it goes with almost anything. In other words, an almost perfect side dish.
I’m always conscious of some winter flavours being a bit overkill before December’s even begun, so I really like that the autumnal squash, flashes of colour and sweetness from the pomegranate and a tang of creamy feta work in a completely different way to the rich onslaught of chestnuts, mushrooms, red onion gravy, pastry, stuffing and sponge puddings on the horizon! We’re nearly there… but not quite yet! Enjoy, before November is wished away.
nb LOL, I have just realised that the last recipe I posted was a vegan feta salad, but honestly, the winter recipes are coming...
Roasted squash, watercress, mint, vegan feta and pomegranate sideline salad
Serves 2 as a main salad or 4 as a side salad
200g butternut squash, peeled, cubed
100ml olive oil
Salt and pepper
150g dried couscous, prepared as per pack instructions
Seeds from one pomegranate
100g vegan Greek-style cheese from Sainsbury’s (or similar)
2 large handfuls of watercress
1 handful chopped mint
Preheat the oven to 200°C. Place the cubed squash in a large roasting tray with olive oil, salt and pepper, and use your hands to make sure all the cubes are well-covered in oil (if there’s any left, you can add this to the salad later, so it won’t be wasted). Roast for around 20 minutes, or until the squash is crispy on the outside and totally cooked through.
Prepare the couscous and set aside.
Gather the rest of your ingredients together, and when the squash is ready, begin to assemble the salad. Start with the couscous, then the squash, and mix in with the pomegranate seeds, crumbled pieces of vegan feta, handfuls of watercress and the chopped mint. Drizzle any leftover olive oil from the roasting tray over the whole thing, and serve straight away with crusty bread or as a side salad with chicken-style strips or chicken-style nuggets (Fry’s do some good ones, let me tell you ;) )