Super salmon salad

Method

• Step 1

  Preheat your oven to 175°C. Chop the butternut squash into 1cm cubes and place into a roasting tray. Drizzle a little oil over the cubes and mix to ensure they are covered. Cook in the oven for 40 minutes until golden brown.

• Step 2

  Coat a baking sheet with a thin film of oil and place the salmon fillet (skin side down if it has skin) on the sheet. When the squash has 15 minutes left to cook, put the salmon in the oven on a separate shelf. Remove the salmon from the oven when you remove the squash.

• Step 3

  Cook the couscous according to the package directions and put it into a large mixing bowl. Season with salt and pepper and mix together. Add the cooked butternut squash to the bowl.

• Step 4

  Chop the beetroot into 1cm cubes and add to the bowl.

• Step 5

  Cut each of the cooked asparagus spears into 3 pieces and add to the bowl.

• Step 6

  Roughly chop the broccoli and add to the bowl.

• Step 7

  Cook the broad beans according to the package directions and add them to the bowl. Add the pomegranate seeds to the bowl.

• Step 8

  Crumble the feta cheese into the bowl. Using a fork, separate the salmon into lots of small pieces, then add to the bowl. Mix all the ingredients together.

• Step 9

  Rinse the spinach and rocket leaves in cold water and drain them using a colander. Once well drained, split between 6 bowls, covering the bottom of each bowl.

• Step 10

  Spoon the couscous and vegetable mixture equally into the bowls on top of the salad leaves.

• Step 11

  Tear the mint leaves into small pieces. Sprinkle these, along with the pea shoots, over the top of each salad.