Zingy Beetroot, Feta Cheese, Cous cous Salad

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. Serves 4 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 Dressing: 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.  

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