Israeli cous cous pumpkin brittle salad

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

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

Photo Gallery

Hope you love this scrumptious and flavourful salad!

M*