Really fresh, raw vegetables matched with a gutsy pomegranate dressing combine to make a delicious, healthy salad. It will keep well for 2 days in the fridge; just add the rocket, feta and seeds when ready to serve.
Serves: 4-6
INGREDIENTS
1⁄2 cup couscous
1⁄2 teaspoon sea salt
1⁄2 cup boiling water
2 carrots, peeled
1 large beetroot, peeled
1 x 400 gram tin cooked chickpeas, drained and rinsed
3 tablespoons chopped flat-leaf parsley
Dressing
3 tablespoons pomegranate molasses
6 tablespoons olive oil
1 teaspoon ground cinnamon
2 teaspoons honey
1 teaspoon sesame oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
To serve
1 handful rocket or baby spinach
100 grams firm feta, crumbled
1⁄4 cup mixed toasted seeds for sprinkling
METHOD
Combine the couscous, salt and boiling water in a bowl and cover tightly with plastic wrap. Leave for 10 minutes.
Coarsely grate the carrots and beetroot using the grating blade on a food processor or on a box grater. Wear disposable gloves if grating by hand. Place the carrot and beetroot in a large bowl with the chickpeas and flat-leaf parsley. Fluff up the couscous with a fork and add to the salad. Season.
Dressing: Whisk the ingredients together and season. Pour over the salad, tossing well to coat. The beetroot juice and pomegranate will turn everything a glossy red. Leave for at least 30 minutes to infuse the flavours or cover and refrigerate for 2 days.
To serve: Place half the salad on a serving platter and top with half the rocket, feta and toasted seeds. Repeat with the remaining ingredients.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.