You could use any roast vegetable here really, but I particularly love the combination of the earthy beetroot and the spiky feta cheese. I use cous cous which is incredibly easy to prepare, but you could also try using bulghur wheat which is healthier alternative and just as easy to prepare.
4 large cooked beetroot, sliced in quarters
200g of feta cheese
200g of couscous
2 teaspoon of vegetable stock granules
100g of pine nuts, toasted
3 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
1 teaspoon of Dijon mustard
1 garlic clove, finely chopped
Sea salt and ground black pepper to season
Whisk together the ingredients for dressing and set aside.
Put the cous cous in a bowl with the stock granules and cover with boiling water, cover with cling wrap and leave until all the water has been soaked up and the cous cous is nice a plump! Using a fork fluff up the cous cous when it’s ready.
Toss in the beetroot, along with the dressing, pine nuts and feta cheese.
Serve straightaway or allow to sit for a little to allow the flavours to develop.