Superfood Salad With Feta And Beetroot

AuthorCaroline K
Rating

This vibrant rainbow salad is full of superfoods that will actively work to leave you feeling energised and healthy. It's hearty and delicious; the golden couscous is a familiar favourite which adds substance; the fresh ginger is warm and nourishing, the beetroot and carrots are colourful and pair beautifully together and the fresh parsley is aromatic and tangy. Tossed together with the ever-powerful cumin seeds, how can this dish not be an instant hit!

Allergens: Milk | Wheat

Yields2 Servings
Total Time30 mins

 1 Couscous
 1 Lime
 30 g Sunfower Seeds
 250 g Beetroot
 1 Carrot
 1 Tablespoon Honey
 1 Ginger Thumb
 1 Vegetable Stock Cube
 1 Bunch Parsley
 100 g Feta
 1 Teaspoon Cumin Seeds

1

GET STARTED
Preheat the oven to 200C. Put the kettle to boil.

2

PREPARE THE CARROT AND BEETROOT
Take the carrot and peel it, then slice it in half. Slice each half into batons. Take the beetroot and slice it into eight wedges. Put the carrots and beetroot on a baking tray.

3

COOK THE CARROT AND BEETROOT
Crumble the feta over the beetroot and carrot, then granish with the cumin seeds. Drizzle 2 tablespoons of olive oil and the honey over the tray. Season with salt and pepper to taste. Put the tray in the oven and cook for 12-15 Minutes, or until the carrot becomes slightly tender.

4

PREPARE THE COUSCOUS
While the vegetables cook, get a large bowl. Dissolve the stock in 200ml of boiling water. Throw in the couscous and cover everything. Put it aside for 10 Minutes.

5

TOAST THE SUNFLOWER SEEDS
Take a dry medium pan and bring it to medium heat. Once hot, throw in the sunflower seeds and cook them for 2 Minutes. Set aside until you’re serving the meal.

6

PREPARE THE INGREDIENTS
Peel the ginger and chop it finely. Chop the parsley, including stems.

7

MAKE THE DRESSING
In a large bowl, mix the parsley and ginger, the juice of half the lime along with 2 tablespoons of olive oil. Season with salt and pepper to taste, then mix everything. Slice the remaining lime into wedges.

8

SERVE THE DISH
Plate the couscous in bowls, and add the veggies on top. Drizzle the dressing and
sunflower seeds over it, serve with lime wedges on the side. Tuck in!

Ingredients

 1 Couscous
 1 Lime
 30 g Sunfower Seeds
 250 g Beetroot
 1 Carrot
 1 Tablespoon Honey
 1 Ginger Thumb
 1 Vegetable Stock Cube
 1 Bunch Parsley
 100 g Feta
 1 Teaspoon Cumin Seeds

Directions

1

GET STARTED
Preheat the oven to 200C. Put the kettle to boil.

2

PREPARE THE CARROT AND BEETROOT
Take the carrot and peel it, then slice it in half. Slice each half into batons. Take the beetroot and slice it into eight wedges. Put the carrots and beetroot on a baking tray.

3

COOK THE CARROT AND BEETROOT
Crumble the feta over the beetroot and carrot, then granish with the cumin seeds. Drizzle 2 tablespoons of olive oil and the honey over the tray. Season with salt and pepper to taste. Put the tray in the oven and cook for 12-15 Minutes, or until the carrot becomes slightly tender.

4

PREPARE THE COUSCOUS
While the vegetables cook, get a large bowl. Dissolve the stock in 200ml of boiling water. Throw in the couscous and cover everything. Put it aside for 10 Minutes.

5

TOAST THE SUNFLOWER SEEDS
Take a dry medium pan and bring it to medium heat. Once hot, throw in the sunflower seeds and cook them for 2 Minutes. Set aside until you’re serving the meal.

6

PREPARE THE INGREDIENTS
Peel the ginger and chop it finely. Chop the parsley, including stems.

7

MAKE THE DRESSING
In a large bowl, mix the parsley and ginger, the juice of half the lime along with 2 tablespoons of olive oil. Season with salt and pepper to taste, then mix everything. Slice the remaining lime into wedges.

8

SERVE THE DISH
Plate the couscous in bowls, and add the veggies on top. Drizzle the dressing and
sunflower seeds over it, serve with lime wedges on the side. Tuck in!

Superfood Salad With Feta And Beetroot

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