Herby Roasted Vegetable Salad Recipe

Serves

Ingredients

125 g (4 oz) dried wholemeal couscous
50 g (2 oz) pumpkin seeds
1 red pepper, cored, deseeded and cut into chunks
1 yellow pepper, cored, deseeded and cut into chunks
1 courgette, cut into chunks
1 red onion, cut into chunks
½ tablespoon olive oil
65 g (2½ oz) feta
Salt and pepper

For the dressing

10 g (½ oz) parsley
10 g (½ oz) fresh coriander
1 tablespoon capers
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar

Method

Cook the couscous according to the packet instructions, then leave to cool.

Toast the pumpkin seeds in a dry frying pan over a medium heat for 3–5 minutes, until turning golden brown and starting to crackle in the pan. Set aside to cool.

Arrange the peppers, courgette and onion in one layer on a baking sheet. Drizzle with the olive oil and season with salt and pepper, then pop in a preheated oven at 220°C, 200°C fan (425°F), Gas Mark 7, to roast for 20–25 minutes, until softened and the edges are starting to char. Remove from the oven and allow to cool.

To make the dressing, finely chop the herbs and capers and place in a small bowl. Whisk in the olive oil and red wine vinegar.

When you’re ready to assemble your salad, place the couscous in a large mixing bowl along with the roasted vegetables. Crumble in the feta, add the toasted pumpkin seeds and drizzle over the dressing, then toss everything together until fully combined.

Eat immediately or keep in an airtight container in the fridge for up to 5 days.

Extracted from Hungry by Caroline Hanna. Published by Hamlyn. Photography: Daniel Jones

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