Carrots develop a lovely nutty flavour when roasted and stand up well to the gutsy flavours in this dressing. The bean combo adds crunch while the feta lends a creamy, salty texture to the salad.
Serves: 4–6
INGREDIENTS
600 grams carrots, peeled and cut into thick batons
2 tablespoons olive oil
1 teaspoon ground cumin
1 cup Israeli couscous
250 gram packet crunchy bean combo
2 spring onions, thinly sliced
small handful mint, roughly chopped
100 grams feta, crumbled
Dressing
1/3 cup olive oil
2 tablespoons red wine vinegar
½ teaspoon smoked paprika
1 teaspoon honey
2 cloves garlic, crushed
pinch chilli flakes
2 tablespoons capers, roughly chopped
4 tablespoons sultanas, roughly chopped
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Carrots: Toss the carrots with the olive oil, cumin, salt and pepper and place on a baking tray. Roast for 20 minutes or until tender and golden. Set aside.
Couscous: Cook the couscous in plenty of boiling salted water for about 10 minutes or until tender. Drain and refresh under cold water then drain again. Toss with a little olive oil and set aside.
Dressing: Whisk the oil, vinegar, paprika, honey, garlic and chilli in a bowl, season then stir in the capers and sultanas.
To serve: Put the couscous, carrots, bean combo, spring onions and mint in a large bowl and toss with the dressing. Add the feta and gently combine then transfer to a serving platter.
Pantry note: Packets of crunchy bean combos are available in the vegetable section at supermarkets.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.