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


4 tbs white wine vinegar

(can use red wine vinegar or balsamic)

1 tsp dijon mustard

2 tsp honey

1 tbs olive oil


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