Beetroot Herb Couscous Salad with Hot Smoked Salmon
with feta yogurt and shaved almonds- Tarwe
- Gluten
- Vis
- Melk (inclusief lactose)
- Amandelnoten
- Noten
- Soja
- May contain traces of allergens
- Selderij
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
This recipe provides 270g vegetables per portion.
Ingredients
30 g
Wholewheat couscous
(Contains: Tarwe, Gluten May be present: Soja)
250 g
Pre-cooked beetroot
5 g
Fresh dill
(May be present: Selderij)
¼ piece
Lemon
75 g
Hot smoked salmon flakes
(Contains: Vis)
25 g
Feta
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
5 g
Fresh mint
(May be present: Selderij)
½ sachet(s)
Middle Eastern spice mix
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Soja, Selderij, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Rogge, Tarwe, Zwaveldioxide en sulfiet)
Not included in your delivery
75 milliliters
Boiled water
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Balsamic vinegar
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Bring the water to a boil in a lidded pot or saucepan and crumble in the stock cube (see pantry for amounts). Weigh the couscous. Take the pan off the heat and transfer the couscous to the stock. Leave to soak for 10 minutes with the lid on. Fluff through the couscous with a fork to separate the grains.
- Cut the beetroot into wedges.
- Chop the dill and mint roughly.
- Wash and zest the lemon and cut it into quarters.
- Heat a dry frying pan over medium-high heat. Toast the shaved almonds for 1 - 2 minutes or until golden brown.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat.
- Fry the beetroot for 3 - 4 minutes. Add the Middle Eastern spice mix and fry for 1 more minute. Season with salt and pepper.
- Crumble the feta into a bowl. Add the yogurt and season with salt and pepper. Mix well.
- In a salad bowl, mix the fried beetroot, salad leaves, dill, mint, extra virgin olive oil and 1 lemon wedge per person (see Tip).
- Season the salad with salt and pepper.
Tip: feel free to add some more lemon juice if preferred.
- Serve the salad on deep plates.
- Divide the hot smoked salmon over the salad.
- Garnish with the feta yogurt and squeeze the leftover lime over the salad.
- Scatter over the toasted shaved almonds.
