- 500g beetroot
- 3 tsp olive oil
- Sea salt
- Freshly ground pepper
- 75g wholewheat couscous
- 150ml boiling water
- 3 red onions
- 1 red pepper
- 1 tbsp cumin seeds
- A handful of flat leaf parsley
- 1 chilli
- 1 lemon
- A pinch or two of sumach
- 100g goat's cheese
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the beetroot, trim the tops and cut the beetroot into wedges (no need to peel unless you want to). Pop the beetroot wedges into a roasting tin. Toss with 2 tsp olive oil and a pinch of salt and pepper. Slide into the oven to roast for 20 mins.
2. Tip the couscous into a heatproof bowl and pour in 150ml boiling water. Stir, then cover the bowl with a plate and set aside to soak. The couscous will suck up the water and become tender. Make the rest of the dish while the couscous soaks.
3. Peel the red onions and slice them into wedges. Halve the red pepper and scrape out the seeds and white pith. Thickly slice the pepper. When the beets have roasted for 20 mins, add the onions and pepper to the roasting tin. Scatter over 1 tbsp cumin seeds and stir well. Return the tin to the oven for 20-25 mins, till the veg are tender.
4. Meanwhile, finely chop the parsley, leaves and stalks. Halve the chilli and scrape out the seeds and white pith for less heat. Slide the chilli and parsley into a bowl. Grate in the lemon zest and squeeze in the juice. Stir in 1 tsp olive oil to make a dressing.
5. When the couscous has soaked, fluff it up with a fork. Fold in the roasted veg. Pour over the lemon and parsley dressing and add a generous pinch of sumach and stir.
6. Divide the salad between a couple of plates and crumble over the goat’s cheese to serve.