This easy beetroot couscous salad with broccoli, tomatoes, feta and toasted pine nuts is a fresh, colourful way to enjoy your Bockety Box veg. Sweet roasted beetroot, tender broccoli and juicy tomatoes are mixed through fluffy couscous with a simple lemon and Dijon dressing. Finished with creamy feta and crunchy pine nuts, it makes a healthy, filling lunch, light dinner or easy side dish.
Ingredients
- 1 beetroot, approx. 450–500g
- 1 head broccoli
- 4 small tomatoes or 2 large tomatoes
- ¾ cup couscous
- ⅓ cup pine nuts
- 80g feta cheese
- Olive oil, for roasting
- Salt and pepper
Dressing
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp dried dill
- 1 clove garlic, finely grated or crushed
- 1 tsp honey
- 1 tsp Dijon mustard
Method
- Peel the beetroot and cut it into evenly sized pieces. Place in a bowl, drizzle with a little olive oil and season with salt and pepper. Toss well.
- Add the beetroot to the air fryer and cook at 200°C for 20–25 minutes, or until tender and lightly caramelised. Remove and set aside to cool.
- Cook the couscous according to the packet instructions. Once cooked, fluff with a fork and leave to cool.
- Toast the pine nuts in a dry frying pan over medium heat until lightly golden. Keep a close eye on them as they can burn quickly. Remove from the pan and set aside.
- Cut the broccoli into small florets. Bring a large pot of salted water to the boil. Add the broccoli and cook for 1–2 minutes until bright green and just tender.
- Drain the broccoli immediately and plunge it into a bowl of cold water to stop it cooking further. Drain well and leave in a sieve over a bowl for a few minutes to allow any excess water to drip off.
- Slice the tomatoes into bite-sized pieces.
- To make the dressing, combine the olive oil, lemon juice, dill, garlic, honey and Dijon mustard. Whisk together until combined, or place everything in a jar, secure the lid and shake well.
- Once the beetroot, broccoli and couscous have cooled, combine them in a large serving bowl with the tomatoes. Pour over the dressing and toss gently.
- Finish with the crumbled feta and toasted pine nuts, then serve.