Beetroot & Couscous Salad
Beetroot & Couscous Salad

Ingredients

250g McCain Diced Beetroot

250g McCain Pumpkin Chunks

100g cherry tomatoes (to be grilled with sugar)

150g couscous

1.7L of water

Roasted chickpeas (see roasting method)

80g mixed fresh peppers (cubed)

3x small fresh chillies (finely chopped)

3 tablespoons sugar

Salt and ground pepper for seasoning

Olive oil for drizzling

50g butte

250g cubed feta cheese (OPTIONAL)

 

 

Directions

Prep Time: 45 min

Cooking Time:  30 - 35 min

Serves: 8

 

COUSCOUS METHOD

  1. Soak couscous in a bowl with 1.7l of boiling water and set aside until all the liquid has been absorbed

 

ROASTED BEETROOT METHOD

You may place in oven simultaneously with the butternut and chickpeas in different pans.

  1. Preheat oven at 180 degrees Celsius.
  2. Place McCain Diced Beetroot on pan
  3. Roast for 10-15 min

 ROASTED PUMPKIN METHOD

  1. Preheat oven at 180 degrees Celsius.
  2. Place McCain Pumpkin Chunks on pan and sprinkle 2 Tablespoon of sugar
  3. Roast for 10-15 min
  4. Allow to cool

ROASTED CHICKPEAS METHOD

  1. Preheat oven at 180 degrees Celsius.
  2. Place chickpeas on pan with butter on the chickpeas
  3. Roast for 20 minutes
  4. Allow to cool

 GRILLED CHERRY TOMATOES METHOD

  1. Preheat oven at 150 degrees Celsius.
  2. Grease pan with olive oil, place the cherry tomatoes and sprinkle with 1tablespoon of sugar
  3. Grill for 10-15 min
  4. Allow to cool

MIXED PEPPERS METHOD

  1. Shallow fry mixed peppers using olive oil for 5 minutes.

METHOD

  1. In a large bowl, put the cool roasted butternut, roasted chickpeas, roasted beetroot and grilled cherry tomatoes
  2. Add cubed feta (optional), mixed cubed peppers, finely chopped chillies, and the soaked couscous
  3. Season with salt and ground pepper
  4. Mix and serve

 

Photo & Recipe Credit: @sugary_baked_goodness