Kale & Butternut Squash Cous Cous Salad
Ingredients
- 140 g cous cous
- 1 tsp vegetable stock
- 1 butternut squash
Crispy kale
- 100 g kale
- 2 tbsp grated Parmesan cheese
- 2 tbsp oil
- 1 squeeze lemon
Kale pesto
- 100 g of kale
- 40 g pinenuts
- 60 g Parmesan
- 1 tbsp garlic
- 4-5 tbsp oil
- 1/2 small lemon juice
- salt to taste
Instructions
- Cook the cous cous as per package instructions and let it cool down completely (I added a tsp of vegetable stock for flavour)
- Peel and chop butternut squash into small cubes and add to a baking sheet. Add oil, salt and mix. Bake for 22 mins at 180C. Give it a mix half way through.
- Bake the kale at 180C for 6 mins, or until crispy. Give it a mix half way through.
- Make the kale pesto mm by adding all the pesto ingredients to a food processor and blitz for 2-3 mins or until it reaches your preferred consistency.
- In a serving dish add cous cous, the pesto and mix well.
- Add the butternut squash and finally the crispy kale and extra toasted pinenuts on top.