Pearl Cous Cous Salad with Beetroot, Goats Cheese and Roasted Pumpkin
This colourful salad recipe looks amazing on the dinner table and tastes amazing too! The pearl cous cous means it is nice and filling as a stand alone dish also so is a great option for leftover lunches!
Serves 4 people
125g of Pearl Cous Cous
1/4 Kent Pumpkin
4 Small Beetroots, cooked
1 Punnet of Cherry Tomatoes
1 Bag of Baby Spinach
1 Red Onion
3 Cubes of Marinated Goats Cheese
Salt & Pepper, to taste.
Preheat the oven to 200 degrees celsius. Chop up the pumpkin into small squares and season with olive oil, smoked paprika, and salt & pepper. Roast in the oven for approximately 35 minutes on a baking tray. Ensure they are spread apart evenly.
While the pumpkin is baking, measure out 250ml of water into a small saucepan. Bring to the boil and add some salt to the water. Once boiling, add the pearl cous cous. Cover with a lid and cook on low for 10 minutes until the cous cous has absorbed all the water. Remove from the heat and put aside.
Chop the cucumber, tomatoes, beetroot, red onion and radishes into small pieces.
Get a large salad bowl and place baby spinach on the bottom. Once the pearl cous cous has cooled, add this along with the chopped vegetables and roasted pumpkin. Use salad servers to mix all the ingredients together.
Crumble Marinated Goats Cheese over the top of the salad and sprinkle with salt and pepper. Enjoy!