250gm cooked beetroot, chopped (can use tinned)
½ cup cous cous (prepared as per packet)
(can swap for quinoa or rice)
50gm feta (cubed)
½ cup walnuts
1 cup of spinach/rocket
Dressing
(can use red wine vinegar or balsamic)
1 tsp dijon mustard
2 tsp honey
1 tbs olive oil
Method:
1. Place prepared cous cous in a large bowl, add all other salad ingredients and mix
2. to make dressing mix together all dressing ingredients or
add to a jar with a lid and shake to combine.
3. Add dressing to salad and enjoy.
Variations – Add other roast vegetables e.g. pumpkin
– Use quinoa or rice, instead of cous cous for a gluten free, higher protein option
– Add chickpeas or other legumes,
or meat for a complete nutritious meal
Gluten Free – Recipe is gluten free if using quinoa
Dairy Free – omit feta
