LeaderBrand beetroot and couscous salad

Beetroot, Squash & Couscous Salad with Spiced Chickpeas

Serves 6.


Preheat oven to 200°C. Spray a large oven tray with oil.

In a bowl, combine chickpeas, oil, cumin, cinnamon and chilli.

Spread the chickpea mixture over half the tray and place the squash chunks on the other half. Spray squash with oil and season to taste. Bake for 10 minutes.

Sprinkle chickpeas with seeds and drizzle with honey. Return to oven for a further 5-10 minutes, until squash is tender and chickpeas are golden.

Meanwhile, prepare couscous following packet instructions. Fluff with fork to separate grains. Stir zest and juice through.

In a large bowl, gently toss couscous with chickpeas, squash and beetroot. Season to taste. Scatter with mint to serve and accompany with yoghurt.


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