COOL SUMMER
SALADS MEET THE
MEATS DISHES WITH
FISHES SUPER SOUPS 'N' SAUCES VEGGIE GOOD
INDEED STUFFINGS SWEET DREAMS
ARE MADE OF THIS

Runner up recipe by Robyn Pemberton

BAKED VEGGIES AND
COUS COUS SALAD - Serves 2-3

More than AOK with a BBQ, a cool
Cous Cous combo!

Ingredients

• 1 small squash (chopped into small chunks)
• 1 sweet potato (chopped into small chunks)
• 45ml (3 tbsp) olive oil
• Salt and pepper
• 2 x 110g sachets Ainsley Harriott Spice Sensation Cous Cous
• 50g of toasted almonds

 

Method

Toss squash and sweet potato with 30ml (2 tbsp) of olive oil in a baking dish lined with baking paper. Season with salt and pepper and bake in a medium oven for approximately 40 minutes or until lightly golden.

Prepare the Ainsley Harriott Spice Sensation Cous Cous according to the instructions on the sachet.

While the Cous Cous is warm add the almonds, baked squash, sweet potato and the rest of the olive oil. Toss through gently.

SERVING SUGGESTION: Serve with your favourite BBQ meat and green salad.

 

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