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Essential Olive Oil500ml
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96p/100mlA balanced and colourful combination of sweet, sour and spice. This salad makes a great side for four people – try with spiced chicken or falafel with houmous and breads.
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Preheat the grill to high. Whisk together the oil, honey, harissa and 1 tbsp vinegar to make a marinade, then season. Toss the aubergine and onion with 2 tbsp of marinade on a baking tray, then spread out. Grill for 15-20 minutes, turning once, until the aubergine is tender and starting to char.
While you wait, put the couscous and dried fruit into a large bowl, season, then stir in 200ml just-boiled water. Cover and leave for 10 minutes. Add 1 tsp vinegar to the remaining marinade to make a dressing.
Fluff up the couscous, then toss with 2 tbsp dressing, the beetroot salad, aubergine, onion and most of the cheese. Drizzle with the rest of the dressing and top with the remaining cheese to serve.
Use up the remaining beetroot salad in a sandwich or wrap the next day, or toss through a risotto with some leftover feta from this recipe (or crumbled goat’s cheese) for a vibrant-looking meal. Try whipping the rest of the feta in a food processor with some olive oil and seasoning for a fabulous dip, dressing or spread for lunchtime sarnies.
Typical values per serving when made using specific products in recipe
Energy | 1,621kJ/ 386kcals |
---|---|
Fat | 12g |
Saturated Fat | 3.4g |
Carbohydrates | 53g |
Sugars | 25g |
Fibre | 7.8g |
Protein | 12g |
Salt | 1.9g |
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£1.75Price per unit
38.5p/100g0 added
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£2.35Price per unit
£2.48/100g0 added
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£2.00Price per unit
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95pPrice per unit
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70pPrice per unit
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£9.50/kg