Couscous with roasted baby beetroot and sweet potato salad
Ingredients
- 800g baby beetroot, peeled
- 300g sweet potatoes, washed and chopped
- 90ml olive/avocado oil
- 20ml (4 tsp) butter
- salt and freshly ground black pepper, to taste
- 200g couscous, cooked
- 100g feta, crumbled
- 45ml (3 tbsp) fresh flat leaf parsley, chopped
- 30ml (2 tbsp) fresh chives, snipped
- 120g broad beans, blanched
- DRESSING
- 45ml (3 tbsp) olive/avocado oil
- zest and juice of 1 lemon
- salt and freshly ground black pepper, to taste
Instructions
1
Preheat the oven to 180°C.
2
Place the beetroot in a small roasting tray and the sweet potatoes in another. Divide the oil and butter between both trays and mix with the vegetables to combine. Roast until cooked and golden. Season.
3
Spoon the couscous into a serving bowl and top with the beetroot and sweet potatoes. Sprinkle with the feta, parsley, chives and beans.
4
Mix all of the dressing ingredients together and serve with the salad.
