Blood Orange and Roast Butternut Salad

Preparation

Peeled, deseeded and cut into 4cm cubes the butternut squash. Chop the coriander. Crumble the feta.

Method

1. 1 Heat the oven to 180°C/160°C fan/gas 4
2. 2 Put the squash, thyme and garlic in a roasting tin and season
3. 3 Drizzle with 1 tbsp of the oil, then roast for 35-45 minutes, until tender and golden
4. 4 Squeeze the garlic from its skin.
5. 5 Meanwhile, put the couscous in a bowl and add 300ml boiling water.
6. 6 Set aside for 15 minutes, then fluff with a fork.
7. 7 Use a sharp knife to peel and slice 4 of the oranges.
8. 8 Squeeze the juice from the remaining orange, whisk this with the remaining oil, and season.
9. 9 Stir the pomegranate seeds, rocket and coriander into the couscous (reserving some to scatter over).
10. 10 Divide among 6 plates and top with the squash, sliced oranges, feta, remaining pomegranate seeds, rocket and coriander
11. 11 Drizzle with the dressing to serve.