Cherry Tomato & Courgette Salad with Feta
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Total: 30 mins
This refreshing salad roasts courgettes and wedges of red onion for tender sweetness, and tosses them with fluffy wholewheat couscous and fresh cherry tomatoes, topping off with peppery rocket, tangy feta and a splash of mustard dressing.
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443 kcal
(per portion)
Ingredients you'll need
  • 2 courgettes
  • 1 red onion
  • 75g wholewheat couscous
  • 1 garlic clove
  • A handful of chervil
  • 1 lemon
  • 1 tsp Dijon mustard
  • 250g cherry vine tomatoes
  • 120g feta
  • 50g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 150ml boiling water
You'll need
  • Baking tray
  • Measuring jug
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the courgettes and cut them into bite-size chunks. Peel the red onion and slice it into thin wedges. Spread the courgettes and onion out on a large baking tray. Season with salt and pepper and add 1 tbsp olive oil. Toss to coat, then roast in the oven for 20-25 mins, till tender.

  • 2.

    While the veg roast, fill and boil your kettle. Tip the couscous into a heatproof bowl and top up with 150ml boiling water from the kettle. Stir, cover the bowl with a plate and set aside for 10 mins to soak. The couscous will absorb the water and become tender.

  • 3.

    Peel and grate the garlic into a bowl. Finely chop the chervil leaves and stalks and add them to the garlic. Grate in the lemon zest and squeeze in the juice from 1 half. Add 1 tsp mustard, 1 tbsp olive oil and some salt and pepper and whisk to make a dressing.

  • 4.

    Halve the cherry tomatoes. Crumble the feta.

  • 5.

    Divide the couscous between a couple of plates. Top with the roasted veg, the cherry tomatoes, crumbled feta and handfuls of rocket. Drizzle with the mustard and chervil dressing to serve.

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