Anna Stanford's Gourmet Salad

Roasted Squash, Beetroot, Pearl Couscous & Crispy Kale Salad. Served with Tahini Dressing & Giant Croutons!

For the salad:

• 1 squash, peeled, seeded and roughly chopped
• 4 cooked beetroot, roughly chopped
• 250g Pearl Couscous
• 200g kale, woody stalks removed
• 3 tbsp Extra virgin olive oil

For the Tahini Dressing:

• 3 tbsp tahini mixed with 3 tbsp cold water
• 3 tbsp extra virgin olive oil
• 2 tsp Dijon mustard
• 2 tsp honey or agave nectar (if vegan)
• Juice of half a lemon
• 1/2 tsp salt

To serve:

• 1 sourdough loaf, roughly cut into large wedges
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp dried oregano

Cook the couscous according to packet instructions (normally 8 minutes in simmering water). Drain, drizzle with 1 tbsp olive oil and fork through.

Add the squash to a lined baking tray. Season and drizzle with 1 tbsp olive oil. Roast at 180 fan for 20 minutes.

Add the kale to the tray with the squash, drizzle with 1 tbsp olive oil, season and roast for 5 minutes.

Lay the bread wedges on a baking tray, sprinkle over the salt, oregano and olive oil. Roast for 10 minutes, turning once, until golden.

Combine all the salad ingredients.

Combine all the dressing ingredients in a bowl.

Drizzle some of the dressing over the salad serving the rest in your Mezze bowl on the side.

Serve with the oversized croutons.

Enjoy!

Anna x