For the salad
1 tsp dried basil
40g sundried tomato paste
sea salt & black pepper
100g giant couscous
1 butternut squash, peeled, seeds removed, diced
3 tbsps olive oil
180g tenderstem broccoli
150g beetroot, precooked, roughly diced
1 avocado, peeled, stone removed, diced
20g fresh basil, roughly chopped
For the sausages
8 chicken sausages
1 tbsp vegetable oil
1 pomegranate, seeds removed
60g pumpkin seeds, toasted
2 tbsps olive oil
20g fresh flat leaf parsley, roughly chopped.
Serves 4: Prep: 20 minutes. Cook: 45 minutes
To make the salad, place the quinoa in a sieve and wash thoroughly under cold water. Place in a pan with 400g of cold water, the dried basil and the sundried tomato paste. Mix well to dissolve the tomato paste in the water, season with salt and freshly cracked black pepper, place over a medium heat and bring to the boil. Reduce the heat and simmer for 15-20 minutes, stirring occasionally, until all the liquid has been absorbed into the quinoa. Once cooked fluff up with a fork ready for serving. Place the giant couscous in another saucepan with 150ml of water, season with salt and cracked black pepper and bring to the boil over a medium heat. Stir, place a lid on the pan and turn off the heat. Leave for 15 minutes for the couscous to absorb all the liquid, then fluff up with a fork. Pre-heat the oven to 180°C/350°F/gas mark 4, place the diced butternut squash on a nonstick tray and drizzle over the olive oil. Season with salt and cracked black pepper and place in the oven for 15 minutes. Remove from the oven, add the broccoli and beetroot to the tray, turn the vegetables over with a fish slice to coat in the oil and return to the oven for another 12 minutes.
For the sausages, place a griddle pan over a medium heat. Place the sausages in a bowl and drizzle with the vegetable oil to fully coat, then place the sausages in the pan and cook, turning every 2 minutes for a total of 12 minutes until they are golden brown and the skins are crisp.
To serve, in a large bowl mix the giant couscous, quinoa and roasted vegetables together gently, add the avocado and basil and gently mix again. Place a large scoop of the salad mixture on a plate, add a tablespoon of pomegranate seeds and the sunflower seeds, sprinkle with chopped parsley and drizzle with the olive oil. Top with two chicken sausages.