Sweet Chilli Roasted Butternut, Feta & Cous Cous Salad
Ingredients (7 portions)
| Amount | Measure | Name |
|---|---|---|
| Cous Cous Mix 200g | ||
| 20.00 | g | Robertsons Veggie Seasoning |
| 450.00 | g | Butternut 1x1cm cubes |
| 70.00 | g | Feta cheese |
| 100.00 | g | KNORR Sweet Chilli Sauce 6 x 2L |
| 5.00 | g | KNORR Vegetable Bouillon Granules 6 x 1kg |
| 300.00 | ml | Water (hot) |
| 10.00 | g | Rocket leaves optional |
Preparation
1.Dissolve the vegetable bouillon paste in the hot water. Pour over the cous cous and wrap with plastic wrap. Leave to stand for 5 minutes, remove plastic and loosen with a fork.
2.Sprinkle with the vegetable spice and mix through
3.Place the Butternut, sweet chilli sauce and 1 cm water in a roasting tray and toss until butternut is evenly coated.
4.Place in a pre-heated oven and roast for 20 minutes until soft to the touch and lightly caramelized. Remove from the oven and leave to cool down
5.Portion cous cous into separate serving containers, top with butternut cubes, feta and sliced spring onion.
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