There’s something so satisfying about this delicious combination of good-for-you foods.
Preparation time: 20 minutes Cooking time: 30 minutes
Suitable for vegetarians Suitable for vegans
6 South African plums
2 South African peaches, nectarines or apricots
2tbsp olive oil
400g butternut squash, peeled and cut into chunks
100g giant couscous
80g frozen edamame beans or petit pois, thawed
2tbsp sweet chilli sauce
3tbsp peanut butter (crunchy or smooth)
1/2tsp ground turmeric
Salt and freshly ground black pepper
|Per 100g (recipe)||Per serving 362g||RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||0.7g||2.5g||4%||13%|
|Of which Sugars||7g||25g||8%||28%|
- Halve and pit the plums and peaches, nectarines or apricots, then slice them thickly.
- Preheat the oven to 200°C/fan Oven 180°C/Gas Mark 6. Pour the olive oil into a roasting tin and add the butternut squash, tossing to coat. Roast for 20-25 minutes, until tender.
- Meanwhile, cook the couscous and quinoa according to pack instructions. (You can cook them together). Add to the roasting tin with the edamame beans or petit pois, stirring gently into the butternut squash with the prepared fruit. Roast for 5 more minutes.
- For the dressing, mix together the sweet chilli sauce, peanut butter and turmeric with 2-3tbsp warm water. Season. Share the warm fruit and vegetable mixture between 4 serving plates and sprinkle with the dressing. Serve immediately.
Cook’s tip: Try using sweet potato instead of butternut squash.