Roast Vegetable & Israeli Couscous Salad

 

Ingredients 

5 pearl potatoes
1 beetroot
1 carrot
1 orange Kumara
1 sprig of rosemary
Fresh oregano
½ red onion
½ brown onion
4 cloves garlic (unpeeled)
1 tsp whole grain mustard
2 tbsp balsamic vinegar
Olive oil
Salt & pepper
St. John Mango Ginger & Turmeric Hot Sauce
Israeli couscous

 

 

 

      As you can see the above recipe is fairly vague because it’s entirely up to your taste. We love to make this salad if we've got something getting a bit soft in the vege crisper so feel free to add whatever else you like. If we weren’t currently under lockdown I would have included brussel sprouts, broccoli, cherry tomatoes and feta cheese to make my DREAM roast vege salad.

      Take all the above veges (except broc, toms, and sprouts) and cut into bit sized pieces. Give them a generous toss with olive oil and chopped herbs then place in an oven tray either lidded or covered in foil and roast on 200°C until soft. Once soft, mix together a teaspoon of mustard and a few glugs of balsamic vinegar and St. John Mango, Ginger & Turmeric Hot Sauce. Toss together your broccoli florets, brussel sprouts in the dressing and mix to incorporate in the oven tray.

      Return to the oven with the lid off to caramalise.

      Bring a pot of salted water to the boil and add 2 cups of Israeli couscous and cook until al dente. Drain and rinse with boiling water to remove the excess starch.

       In a large bowl, gently stir together your roast veges, couscous, feta and cherry tomatoes. To garnish it’s wonderful with toasted pumpkin seeds, fresh basil and an extra helping of St. John.


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