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Couscous & Roasted Veg Salad & Brazil Nut Pesto |
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| Serves 4 |
Prep 15 mins |
Cooking 1h |
Easy |
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My rating |
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Ingredients |
Roasted Vegetable Salad
4 large carrots, roughly chopped
1 large red pepper, roughly chopped
2 handfuls of cherry tomatoes or 4 large tomatoes, halved
1 large onion ( red for colour), roughly chopped
1 tbsp oil
a handful of fresh herbs, such as thyme, rosemary or 2 tbsp
mixed dried herbs
fresh leaves, such as rocket, lambs lettuce & watercress, to
serve
sea salt and black pepper
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Brazil Nut Pesto
12 Brazil nuts
3 large handfuls of fresh basil (stalks & all if you’re using a
blender)
300 ml extra virgin olive oil
4 tbsp lemon juice or 2 tbsp apple cider vinegar
Couscous
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Preheat the oven to fan
200°C/Gas mark 7
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Lay the roughly chopped
vegetables in a single layer on a large roasting tray,
sprinkle with salt and pepper and sprinkle over the oil. Scatter over the herbs
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Roast for 30–40 minutes or
until the veg is tender (pierce with a knife to check).
Halfway through the roasting time, use a wooden spatula to
turn the veg
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Meanwhile, make the pesto.
Blitz everything together in a food processor or with a
hand blender (the more nuts you add, the thicker and
creamier your pesto will be, but if you want it thinner,
add more oil and lemon juice). Alternatively, grab a sharp
knife and finely chop the garlic, basil and nuts, then
whisk with the olive oil and lemon juice. Season to taste
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Bring the broth to the boil in
a pan, add your couscous and cook for 2 mins
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Combine the couscous and
roasted veg in a big serving bowl, toss in your pesto and
then the fresh salad leaves. Or, if preferred, serve your
fresh salad leaves on the side with a little lemon juice
and olive oil
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