The Roast Vegetables
Peel and dice the squash into thumb size pieces, then tumble in a drizzle of rapeseed oil, salt and pepper and roast in the oven for 25 minutes.
Peel and slice long ways the shallots and dice the red pepper into thumb size pieces discarding the cores.
Mix them together with a drizzle of rapeseed oil, salt and pepper. Roast for 15 minutes.
Carefully snip the cherry tomatoes into 5/6-piece bunches and lay on a baking tray.
Drizzle over olive oil, pomegranate molasses, salt and pepper and roast in the oven for 15 minutes.
Once all the vegetables are roasted leave them one side.
The Cous Cous
In a sauce pan add in the garlic and rapeseed oil and gently fry for 2 minutes.
Remove from the heat and add in the water, tomato paste, lemon zest, basil, cous cous and a pinch of salt and pepper.
Place back on the stove with a lid on and steam until all the water has evaporated and the cous cous is cooked.
Remove from the heat and fold in the roasted peppers, shallots and squash and leave to keep warm.
Place the pine nuts and pumpkin seeds on a baking tray and bake for one minute.
At the same time return the cherry tomatoes to the oven to warm up.
Spoon some of the cous cous on to a bowl and top with, warm cherry tomatoes, toasted seeds and crumbled feta.
Prep time: 30 minutes
Cook time: 1 hour
280g Butternut Squash
20g Rapeseed oil
250g Cherry tomatoes on the vine
2 Large banana shallots
2 Red peppers
2 Cloves garlic
25g Tomato paste
1 Lemon zested
1tbsp Pumpkin seeds
1tbsp Pine nuts
1tbsp Pomegranate molasses
90g Cous cous
3 Sprigs of basil
100g Crumbled feta
Cornish sea salt
Cracked black pepper