COUSCOUS & GREEN SALAD WITH ROASTED BUTTERNUT AND BEETROOT

A big, beautiful salad to brighten up any table. This dish is a cinch to bring to life, and counters every stigma about salads not being satisfying. A hit with diners, it’s a cut above your average mixed greens at a braai.

1 medium butternut, peeled and cubed 1 bunch of beets, peeled and cubed (or 1 packet of sweet-and-sour beetroot) 30ml (2 tbsp) olive oil

Salt and pepper

250ml (1 cup) whole-wheat couscous 250ml (1 cup) boiled water

5ml (1 tsp) Ina Paarman’s Vegetable Seasoning

500ml (2 cups) mixed greens (lettuce, baby spinach, rocket),

¼ cucumber, halved and sliced 10 cherry tomatoes

1 avocado, pitted and sliced

60ml (¼ cup) blueberries

15ml (1 tbsp) dried cranberries

Crispy roasted chickpeas

60ml (¼ cup) walnuts, broken into pieces

125ml (½ cup) vegetable crisps

Preheat the oven to 180°C. Place the butternut and beetroot in an oven-proof dish, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until soft yet crispy.

Place the couscous in a bowl (with a lid), add the boiled water and close the lid. Leave to stand for 10 minutes, then fluff it with a fork. Sprinkle with the vegetable seasoning and mix through.

On a flat dish, spread out the couscous as a base. Top with the roasted butternut and beetroot — cover the couscous completely. Build a green salad on top of the butternut and beetroot using the greens, cucumber, tomatoes and avocado. Sprinkle blueberries, cranberries, roasted chickpeas and walnuts over your creation. Finally, place a handful of vegetable crisps on top.

Serve with your favourite vinaigrette.