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Beetroot, watercress & manouri salad
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1 bunch beetroot
4 small red onions, cut into wedges
2 tbsp olive oil
1 tsp cumin seeds
2 cloves garlic, finely chopped
200g giant wholewheat couscous, rinsed
1½ tsp vegetable bouillon powder
Finely grated zest of 1 orange, plus 3 tbsp juice
65g manouri cheese, cut into wedges
100g bag watercress, large stalks removed
1. Preheat the oven to 200ºC, gas mark 6. Trim and scrub the beetroot and cut into thin wedges. Put in a roasting tin with the onions, drizzle with 1 tbsp of the oil and mix well. Roast for 30 minutes. Stir in the cumin and garlic, then return to the oven for a further 15 minutes until the vegetables are lightly caramelised and tender.
2. Put the couscous in a saucepan with the bouillon powder and 350ml boiling water. Cook gently for 6-8 minutes until the water is absorbed and the couscous tender. Combine the orange zest and juice in a small bowl with 2 tsp of the remaining oil and a little seasoning.
3. Heat the remaining 1 tsp of oil in a frying pan and fry the cheese for 1-2 minutes on each side until golden. Combine the watercress, roasted vegetables and couscous in a large bowl and spoon onto serving plates. Crumble the cheese over the top and drizzle with the dressing to serve.
Typical values per serving:
2 of your 5 a day; source of fibre.
This recipe was first published in April 2019.
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