COUS COUS, ROASTED BUTTERNUT AND FETA SALAD

Serves 4

Ingredients:

400g butternut, diced

Olive oil

Salt

Pepper

1 onion, finely sliced

45ml ground cumin

15ml chilli powder

30ml paprika

1 cup cous cous

2 cups boiling water

70g feta, crumbled

1 tin chickpea, drained

125g rocket

Method:

Preheat oven to 200°C.

Place the butternut in a roasting pan, drizzle with olive oil, and season with salt and pepper.

Roast until golden and caramelized.

In a medium sauce pan sauté the onions in olive oil until golden and soft. Add the spices and sauté for 2 minutes. 

Remove from the heat and add the boiling water, and then the cous cous. Cover with cling film and allow to stand for 10-15 minutes before fluffing with a fork.

Add the roasted butternut to the cous cous and season well with salt and pepper.

Allow to cool.

Add the feta and chick peas, and toss with the rocket leaves. Serve cold.

Beetroot, Orange and Goat's Cheese Salad

Ingredients:

500g beetroot

30ml olive oil

Salt and pepper

100g goat’s cheese, roughly broken into pieces

2 oranges, segmented

Rocket and baby spinach to serve

15ml lemon juice

60ml extra virgin olive oil

5ml Dijon mustard

10ml honey

100g toasted walnuts

Method:

Peel and dice the beetroots into bite size pieces. Coat well in the olive oil  and season with salt and pepper. Place on a baking tray and roast in the oven at 180°C for 20 to 30 minutes until just tender. Allow to cool slightly.

Whisk together the lemon juice, juice from segmented oranges, olive oil, Dijon mustard and honey.

Toss the rocket, baby spinach, goat’s cheese, oranges, walnuts and beetroot together, and drizzle with the dressing and serve.