Roasted Butternut Cous Cous Salad with Pesto Dressing

For the salad:
Set oven to 190ºC (375ºF).

Peel the small butternut squash and cut in half lengthwise. Spoon out the seeds and place on a baking tray. Cut butternut into rough cubes and place on the baking tray with the seeds.

Roughly cut the red pepper and green pepper into square pieces, not too small because they do shrivel a bit with cooking. Place on baking tray with the butternut and drizzle with olive oil and sprinkle with salt and pepper. Place in the oven to roast for about 45 minutes, turning halfway through.

While vegetables are cooking, prepare cous cous according to instructions on the box. When done, stir through a drizzle of olive oil and a pinch of salt. Set aside to cool.

Gently toss the butternut, seeds and peppers with the cous cous. Stir through the dressing and pile the salad up high on a plate so you can see all the lovely colours. Garnish with some fresh herb sprigs and serve.

For the dressing:
Blend all ingredients together, pour over salad.