for 4 person

Roasted squash

800	squash (e.g. Hokkaido incl. skin) cut into approx. 3 cm slices
2 tbsp	olive oil
1 tbsp	coarse-grain mustard
2	garlic cloves, squeezed
1 tsp	salt

Couscous

a little	oil, for frying
500 g	minced meat (beef)
½ tsp	salt
a little	pepper
150 g	couscous
½ tsp	salt
3 ½ dl	water, boiling
1 bunch	coriander, finely chopped
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped

Date salsa

3 tbsp	lime juice
4 tbsp	olive oil
2 tbsp	water
¼ tsp	salt
½ tsp	chilli flakes (e.g. Fine Food Chile Chipotle)
8	dates, pitted, finely chopped
2 tbsp	sunflower seeds, roasted

How it's done

Roasted squash

Mix the squash with the oil, mustard, garlic and salt, spread onto a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 220°C. Remove the squash and allow to cool slightly.

Couscous

Heat the oil in a non-stick frying pan. Brown the meat for approx. 4 mins. per batch, season. Mix the couscous and salt in a bowl, pour the boiling water over the top, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the meat and herbs. Serve the couscous on a platter, top with the squash.

Date salsa

Whisk together the lime juice, oil and water, season. Mix in the dates and sunflower seeds. Drizzle the date salsa over the squash and couscous.

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