AuthorBarneyCategorySalad & Veg, Starters & Sides, VegetarianA superb summertime salad, dressed with our delicious Fig Balsamic Dressing.
(CAN BE ROASTED THE EVENING BEFORE)
Chop beetroot into small cubes and spread on a baking tray. Roast for 10 minutes then remove, add similar sized chunks of courgette and return to oven. Check occasionally and remove once cooked.
(CAN BE COOKED THE EVENING BEFORE)
Cook the couscous as per the packet instructions.
Cut cucumber and tomato into small chunks (or halve if cherry tomatoes and use more).
Allow veg and couscous to cool, or remove from fridge if pre-cooked. Mix all cooked & fresh chopped veg together in a serving dish/bowl.
Crumble over the feta.
Add mint leaves, sliced fennel plus fronds for garnish, then pour over the Fig Balsamic Dressing.
Serve with bread if wish, on its own or as a side.
Ingredients
Directions
(CAN BE ROASTED THE EVENING BEFORE)
Chop beetroot into small cubes and spread on a baking tray. Roast for 10 minutes then remove, add similar sized chunks of courgette and return to oven. Check occasionally and remove once cooked.
(CAN BE COOKED THE EVENING BEFORE)
Cook the couscous as per the packet instructions.
Cut cucumber and tomato into small chunks (or halve if cherry tomatoes and use more).
Allow veg and couscous to cool, or remove from fridge if pre-cooked. Mix all cooked & fresh chopped veg together in a serving dish/bowl.
Crumble over the feta.
Add mint leaves, sliced fennel plus fronds for garnish, then pour over the Fig Balsamic Dressing.
Serve with bread if wish, on its own or as a side.