, Six plums

, Two peaches, nectarines or apricots

, Two tablespoons olive oil

, 400g butternut squash, peeled and cut into chunks

, 100g giant couscous

, 100g quinoa

, 80g frozen edamame soy beans or petit pois, thawed


, Two tablespoons sweet chilli sauce

, Three tablespoons peanut butter, crunchy or smooth

, ½ teaspoon ground turmeric

, Salt and freshly ground black pepper


  • Halve and pit the plums, peaches, nectarines and/or apricots. Slice them thick.
  • Preheat oven to 200°C (fan oven) or 180°C (gas mark 6). ) Pour olive oil in roasting tin. Add butternut squash. Toss to coat. Roast for 20 to 25 minutes or until tender.
  • Cook couscous and quinoa according to pack instructions. Add edamame beans or petit pois to roasting tin. Stir fruit gently in the butternut squash. Roast for five more minutes.
  • For the dressing, mix sweet chilli sauce, peanut butter and turmeric with two to three tablespoons warm water.
  • Season and serve immediately.