Just reading about this salad makes you feel healthy bright eyed and bushy tailed: with fresh Ginger, honey, lime and herb dressing, beetroot, pumpkin, feta and more. Those new year resolutions are made for this salad and its great to take to work or college too.
You can add in or substitute anything to make it work for you – if you omit the feta or swap for vegan cheese and the honey then it is vegan.
250g beetroot (cooked)
200g Squash (pumpkin or carrot)
100g Spinach or Kale (or Broccoli)
1/2 a pomegranate
15g ginger grated
small bunch coriander
10g approx mint
30g pumpkin or other seeds
120g cous cous (or bulghur wheat/quinoa/lentils)
Preheat oven to 180C
Cut the squash/carrotts into wedges and roast with a good few squirts of olive oil spray and the cumin seeds, salt and pepper after 30 mins add the Beetroot cook for another 5 minutes. Meanwhile dissolve the stock cube into 200ml water, add the cous cous to the stock and cover. Set aside for 10 mins. Toast the pumpkin seeds until they go a bit darker and set aside.
Peel and grate the ginger, chop the coriander and juice the lime and add them all with a slug of olive oil to a bowl.
Split the cous cous between 2 bowls, spread over the vegetables and mix. Then add the dressing, crumbled feta and pumpkin seeds.
Great to make for your lunch box!
Approx 550 cals depending on your variations, 21g fat, 23g protien.
Thanks to Gousto for the inspiration!