|2 Tbs||fresh chillies — 573|
|400 g||butternut — peeled, cut into chunks|
|100 g||israeli couscous|
|80 g||edamame beans — frozen|
|2 Tbs||sweet chilli sauce|
|3 Tbs||peanut butter — crunchy or smooth|
|1/2 tsp||turmeric — ground|
|salt and freshly ground black pepper|
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 mins, 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 mins.
For the dressing, mix together the sweet chilli sauce, peanut butter and turmeric with 2-3tbsp warm water.
Share the warm fruit and vegetable mixture between 4 serving plates and sprinkle with the dressing.
Cook’s tip: Try using sweet potato instead of butternut squash.
Recipes reprinted with the permission of Beautiful country Beautiful fruit.