Warm Winter Veg & Couscous Salad
A deliciously satisfying warm salad full of seasonal veg – sprouts aren’t just for Christmas J Great for a lunch or light dinner or as a tasty side to a roast dinner. Feel free to play around with the mix of veggies. You can also swap the pecans for walnuts or flaked almonds if you like.
Method
Place the sprouts, onion and sweet potato in a bowl. Drizzle lightly with oil, season with salt and pepper and add the thyme. Toss to coat. Tip into the air fryer basket in an even layer. Air fry for 12-15 minutes at 200C* until tender and golden, giving everything a toss halfway through.
Meanwhile prepare the couscous according to the packet instructions and fluff with a fork.
In a small bowl whisk together the dressing ingredients and season to taste.
Put the cavolo nero into the used veggie bowl and drizzle with a little of the dressing. Massage for a minute with your hands until softened. Add the pecan nuts, cranberries and then add the beetroot and roasted vegetables. Drizzle with a little more dressing and toss everything together.
Divide the couscous between serving bowls and top with the vegetable salad. Drizzle over any remaining dressing and serve.
*Alternatively drizzle with a little more oil and roast in the oven at 200C/180Cfan for 20-25 minutes.
Ingredients
- 200g brussel sprouts, trimmed, cut in half
- 1 red onion, peeled, cut into wedges
- 1 large sweet potato, cut into small cubes
- olive oil, for drizzling
- 1 tsp fresh thyme leaves
- 150g cavolo nero, tough stems removed, leaves shredded
- 2 cooked beetroot (without vinegar), cut into cubes or wedges
- 1 x packet of Ainsley Roasted Vegetable Couscous
- 60g pecan nuts, toasted, roughly chopped
- 1 tbsp dried cranberries (optional)
- Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup or honey
- 1 tsp Dijon mustard