• Couscous with roasted baby beetroot and sweet potato salad

    Serves: 4
    Cooking Time: 20 mins


    • 800g baby beetroot, peeled
    • 300g sweet potatoes, washed and chopped
    • 90ml olive/avocado oil
    • 20ml (4 tsp) butter
    • salt and freshly ground black pepper, to taste
    • 200g couscous, cooked
    • 100g feta, crumbled
    • 45ml (3 tbsp) fresh flat leaf parsley, chopped
    • 30ml (2 tbsp) fresh chives, snipped
    • 120g broad beans, blanched
    • 45ml (3 tbsp) olive/avocado oil
    • zest and juice of 1 lemon
    • salt and freshly ground black pepper, to taste



    Preheat the oven to 180°C.


    Place the beetroot in a small roasting tray and the sweet potatoes in another. Divide the oil and butter between both trays and mix with the vegetables to combine. Roast until cooked and golden. Season.


    Spoon the couscous into a serving bowl and top with the beetroot and sweet potatoes. Sprinkle with the feta, parsley, chives and beans.


    Mix all of the dressing ingredients together and serve with the salad.