Sometimes a recipe is so good it deserves an encore. We had so much interest in this salad recipe (thank you!!) and we have made it many times since - it is a real winner and the perfect solution for so many summer events. Great served on it's own, an side at a barbeque lunch or with some shredded chicken or lamb tossed through - versatile and easy - Encore!
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.
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
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
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!