Roasted Beetroot, Haloumi, Pistachio and Pearl Couscous Salad

Cook Time 1 hour and 30 minutes

Servings 4

Ingredients

1 pkt San Remo Pearl couscous
2 bunches of baby beets
200g haloumi (sheep’s milk) sliced
½ cup olive oil
1 bunch watercress
½ cup pistachio kernels
2 cups rock salt
1 lemon
Salt & pepper

Dressing
1 cup flat leaf parsley
½ cup mint
¼ cup chervil
3 anchovies
2 tbsp capers
1 garlic clove
2 tbsp white balsamic
¼ cup olive oil

Our favourite pasta pro Adam Swanson shows us how to whip up a tasty salad!

Method

Blitz dressing ingredients together and set aside. Take a baking tray and place the rock salt over it. Next place beets over salt and cover with foil. Place into a moderate oven and bake for 1 ½ hrs or until tender. Remove and cool down. Once cool, peel skin from beetroots, cut into quarters and place into a bowl. Cook couscous as per packet directions. Once cooked, strain and cool immediately. Toss a little olive oil through couscous. Heat a pan on medium heat, add a little olive oil and place haloumi into pan. Cook for 2 mins on each side. Remove from pan and place onto a plate. Take beetroots, watercress, pistachios and couscous mix together. Pour couscous onto a plate and drizzle dressing over the top. Serve with a wedge of lemon.