See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in May for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on June 3rd via email.

Acorn Squash and Chicken Salad

Recipe by Iron Chef Shellie

Lush vibrant and singing of the season

  • 2 acorn squash
  • olive oil
  • salt & pepper
  • 200g cous cous
  • 400g hot chicken stock
  • 100g pomegranate seeds
  • 1 cup parsley leaves
  • 400g cooked chicken
  1. Preheat oven to 190°C (170°C fan-forced).
  2. Give the acorn squashes a good wash, and pat dry with a towel. Trim the top and bottom off, then cut in half from top to bottom. Scoop the sides out and set aside the seeds from one squash only.
  3. Lay each squash half cut side down on a chopping board. Cut into 3cm thick slices.
  4. Place squash slices in a single layer on a baking sheet lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast squash for 50 minutes, or until browned and soft.
  5. Whilst the squash is roasting, prepare the rest of the salad. Tip the couscous in a large heatproof bowl, and pour over the stock. Cover and leave for 15 minutes, until fluffy and all the stock as been absorbed. Fluff up with a fork.
  6. Give the squash seeds a rinse and in a dry pan over medium heat, toast them until brown and starting to pop.
  7. Give the couscous, squash seeds, parsley, pomegranate, and chicken a good toss in a large bowl.
  8. Cut the squash slices in half with a pair of kitchen scissors and gently toss through the salad. Add a little more olive oil, salt, and pepper if desired.

Serves 4

Get Your Ingredients

FOLLOW US

More