Israeli cous cous pumpkin brittle salad

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Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 4
Beginner
Difficulty  0

Ingredients

  • 1 1/2 cups Israeli couscous
  • 1-2 cups roasted sweet potatoes (i used purple)
  • 1 cup roasted baby
  • tomatoes or sundried tomatoes
  • 1 cup cooked brown lentils
  • 1 cup green olives
  • Caramelised pumpkin seeds
  • 1 cup Tony Ferguson pumpkin seeds
  • 1/3 cup golden
  • syrup/honey
    Dressing
  • 1/4 cup Tony Ferguson lemon juice
  • 1/4 cup grapeseed, olive or avocado oil
  • 1-2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1-2 tbsp balsamic glaze
  • Salt and pepper to taste
  • Feta to serve

Method

  1. Place the salad ingredients in a bowl and mix well.
  2. Meanwhile, place the pumpkin seeds on a
    parchment paper-lined baking tray and drizzle with the syrup or honey.
  3. Bake for 10 minutes
    at 180 degrees Celsius and let it chill to harden.
  4. Mix the dressing and pour over the salad.
  5. Serve the salad with the pumpkin brittle and some feta.
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