Beetroot, Feta and Couscous Salad
Serves: 2
Prep time: 5 minutes
Ingredients
30 g couscous
150 g cooked beetroot, cubed
30 g feta, crumbled
15 g spring onion, sliced
10 g sunflower seeds
5 g fresh herbs (basil or coriander)
15 ml extra virgin olive oil
15 ml lemon juice
2–3 g spice blend (optional)
1 g salt
1 g black pepper
For the couscous:
60 ml hot water
Method
Toast sunflower seeds in a dry pan until golden, then set aside.
Cover couscous with 60 ml hot water, cover and leave 5 mins, then fluff with a fork.
Combine couscous, beetroot, feta, spring onion and herbs.
Drizzle with olive oil and lemon juice, then season.
Toss, top with sunflower seeds and serve.
Pairs perfectly with trapiche reserve chardonnay
available from Sainsbury’s, Tesco, Ocado
In the glass: Yellow colour with subtle greenish tones. Aromas of tropical fruits. In the mouth, elegant flavours of crème brulé, lemon pie, toasted pears and lemon blossom. Round, with a perfectly balanced acidity. This is a Chardonnay to savour.
Why this works with this dish: The freshness of the Chardonnay lifts the earthy beetroot and salty feta, creating a bright, easy pairing that feels both light and satisfying.