Sweet squash with greens, celery, hazelnuts and cherry tomatoes, well seasoned with fenugreek, tarrgon, parsley and oregano, all mixed together with couscous.
Prep time 45minutes
Serves 4
one small squash
200g greens
50g celery
fenugreek (tsp), tarragon (pinch)
50g cherry tomatoes
4 handfuls of hazelnuts
handful of parsley, sprig oregano
200g couscous
generous drizzle of oil
Pre heat the oven to 200 degrees (fan assisted / gas mark 7). Cut the squash into wedges, place in a roasting dish, drizzle with syrup, and sprinkle with salt and pepper. Place the tray in the oven, on the top shelf and roast for 45minutes. Finely chop greens into 1cm pieces and boil in hot water for 8 – 15 minutes. Warm some oil in a pan. Finely chop the celery and add to the oil. Add the hazelnuts and tomatoes to the celery. Sprinkle fenugreek and tarragon over the vegetables and nuts, stir fry for 10 minutes. Drain the greens and add to the frying pan mixing well. Prepare the couscous in line with the instructions on the packet. When the squash is roasted, take out of the oven and carefully transfer to a chopping board. Chop squash into bite sized cubes. Reheat the greens mixing in the fresh herbs at the end, as they only need two minutes to blend in. Mix the couscous, greens medley and squash in a bowl and serve with a drizzle of oil and extra black pepper.
