Recipes

NADIA'S ROAST CAULIFLOWER CARROT PARSNIP COUSCOUS SALAD

Posted On: 2015-08-05 08:07:23

INGREDIENTS:

ROAST VEGETABLES

½ medium cauliflower (about 400g), cut into florets

2 carrots, cut into 1cm-thick batons

2 parsnips, cut into 1cm-thick batons

1 red onion, cut into 2cm-thick wedges

2 Tablespoons olive oil

1 Tablespoon maple syrup or liquid honey

SALAD

1½ cups cooked couscous or orzo/risoni pasta

1 Tablespoon butter

¼ cup dried currants or sultanas

120 grams baby spinach or rocket leaves

½-¾ cup chopped flat-leaf parsley

A handful of mint leaves, torn

A handful of coriander leaves

¼ cup flaked almonds, toasted

Finely grated zest & juice of 1 lemon

50 grams feta, crumbled

DIRECTIONS:

Preheat the oven to 220°C.

Line a large oven tray with baking paper.

Toss the cauliflower, carrot, parsnip & onion with the olive oil & the honey or maple syrup in the prepared tray.

Season well with salt & freshly cracked black pepper.

Roast for 20-25 minutes, or until the cauliflower is lightly browned & the carrots & parsnips are caramelised.

Toss once or twice during cooking.

Meanwhile, cook the couscous or pasta according to the instructions.

Stir through the butter & the currants or sultanas.

Toss together the roasted vegetables, couscous or pasta, spinach or rocket leaves, parsley, mint, coriander, almonds, lemon zest & juice, feta & a drizzle of extra-virgin olive oil.

Season to taste with salt & pepper.

Comments

No Comments Found!