At this time of year when you get invited over for lunch and you offer to bring "a salad" you need to look for something a little different, that transports well and will also be a hit on the tastebuds. This roasted vegetable and couscous salad inspired by Annabel Langbein, that I took to my friend Lesley's house ticked all the boxes.
Ingredients
2 red onions, peeled
3 medium beetroots, washed
200g pumpkin, peeled
3 medium carrots, peeled
2 sweet potato, peeled
3 tablespoon extra virgin olive oil
2 tablespoon maple syrup or golden syrup
Salt and pepper
2 cups couscous
lemon zest
1 teaspoon salt
2 cups boiling water
1/2 cup of mint leaves torn
1/4 cup of lemon juice
1/2 cup of shelled unsalted pistachios nuts, chopped
Method
Preheat oven to 180 degrees Celsius
Halve the onion lengthwise and cut into 2 cm pieces.
Cut beetroot, pumpkin, carrots and sweet potato into 2 cm pieces.
Toss into a large roasting dish in a single layer (you may need two trays).
Drizzle with olive oil and maple syrup and season with salt and pepper.
Cook for approximately 45 minutes or until the vegetables are soft and start to caramelise.
In a large serving bowl, mix the couscous, lemon zest, salt and boiling water.
Allow to stand for 10 minutes then fluff with a fork.
Add the roasted vegetables, mint and lemon juice to the couscous and gently toss to combine.
Top with chopped pistachios.
Healthy and delicious!
Mamma Marmalade
looks so delicious and that bowl makes it look generous and divine! Bet your friends love inviting you to lunch - thanks for sharing Annabel recipe she is so good
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