INGREDIENTS

• 2 peppers

• fresh basil

• 1 red onion

• 2 cups Loose leaf lettuce

• 1 cup raw quinoa

• 1 cup raw giant couscous

• 1 courgette

• 1 cup pomegranate seeds (save some for decorating)

• 1 cup finely chopped spinach

• 8 radishes

• For a delicious sauce see the recipe this for the ‘Chunky olive and tomato dip’

• 2 tblsp sunflower seeds

• Balsamic vinegar and olive oil for drizzling

• 1 fresh lime for serving

 

METHOD

1. Preheat the oven to 200 degrees Celcius.  Remove the seeds from the peppers, and the ends from the carrots and courgettes, rinse well and chop into chunks, spray with a small amount of olive oil and roast for about 20 minutes, making sure they don’t burn, but just turn slightly brown

2. Cook the quinoa and giant couscous, cook each of them in 2 cups water and keep an eye on them so they don’t stick to the bottom and burn, the quinoa will take about 20 minutes, but the couscous will only take about 8 minutes, keep mixing until the water is completely absorbed/evaporated without adding anymore, or it will end up too runny. When finished rinse under the tap in a sieve and set aside.

3. Next, prepare the salad by cutting the spinach, radishes and lettuce and adding to a large bowl, peel and then thinly slice the red onion, add to the bowl, along with pomegranate seeds and mix well

4. For a delicious sauce this recipe for the ‘Chunky olive and tomato dip’ this is very quick to make, only about 5 minutes, and definitely worth having with this dish.

5. Once everything is ready, serve into bowls, each ½ cup quinoa and ½ cup giant couscous, with the roast veggies, salad and sprinkle with sunflower seeds, chopped fresh basil and extra pomegranate seeds, serve with the sliced limes, sauce and oils, enjoy!