Feta and Almond Couscous Salad
Serves: 4
Ingredients
Grated zest and juice of 1 orange
50g toasted flaked almonds
200g Cypressa feta cheese, crumbled
½ x 180g pack Waitrose Sweetfire Beetroot, diced
20g pack fresh mint or coriander, roughly chopped
150g couscous
3 tbsp extra virgin olive oil
1 tsp ground cinnamon
Method
- Put the couscous in a heatproof bowl and pour over 200ml boiling water. Cover with clingfilm and set aside for 10 minutes until all the water has been absorbed
- Meanwhile, whisk the oil, cinnamon and orange zest and juice together. Season, then fluff up the couscous with a fork and stir in the dressing. Fold in the almonds, feta, beetroot and mint or coriander, then serve.
Cook's tips
This salad can be made up to three days before serving. Cover and keep in the fridge – the flavours will develop further.
Gourmet secret
A beautifully fresh, floral and mineral white wine, produced from a belnd of rare grape varieties on the windswept slopes of the island of Santorini. The volcanic vineyard soils give it a fantastic acidity, which make it perfect with the feta in this salad.