Scotch Beef and Roasted Vegetable Couscous Salad
1 kg butternut squash, peeled, seeded and cut into 2 cm cubes
250 g punnet cherry tomatoes
250 g bunch asparagus, halved
435 ml chicken stock
Juice and grated zest (rind) of 1 orange
1 inch of peeled and grated fresh ginger or 1 teaspoon minced ginger in oil
2 cups couscous
2 sirloin steaks (about 6 oz each)
3 spring onions, chopped
Rocket leaves to garnish & Olive oil spray
- Pre-heat the oven to 210°C, Fan 180°C or Gas mark 6. Spray an oven tray with oil and arrange pumpkin cubes in a single layer. Bake for 20 minutes, then add tomatoes to the tray and cook for a further 10 minutes.
- Meanwhile, cook the asparagus until just tender, then drain thoroughly. In a large bowl stir the hot stock into the couscous. Add the orange rind, juice and ginger. Cover tightly with a lid, remove from heat and stand for 5 minutes. Then separate the grains with a fork.
- Spray a non-stick frying pan with oil, and cook the beef for 3 minutes on each side (more if you prefer it well done). Finely slice the meat. Gently fold the spring onion, asparagus, squash and tomatoes into the couscous and toss until combined.
- Spoon onto a serving plate. Top with strips of beef.
Garnish with rocket leaves.