Superfood Salad With Moroccan Dressing

Ingredients

• 4 small beetroots, raw
• 1 tablespoon olive oil
• 3 medium carrots, peeled and cut into small sticks
• 7 ounces broccoli, cut into small florets
• 7 ounces couscous
• 2 tablespoons pumpkin seeds, toasted

MOROCCAN DRESSING

• 6 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1 garlic clove, finely chopped
• 1 bunch flat leaf parsley, chopped, save some leaves for decoration

Directions

1. 1

   Heat the oven to 350 degrees.

2. 2

   Toss the beetroot with 1 tbsp olive oil and season.

3. 3

   Roast for 30 minutes or until tender.

4. 4

   Cool, then peel and cut into cubes.

5. 5

   Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.

6. 6

   Put the couscous in a large bowl and pour over 5 fluid ounces boiling water.

7. 7

   Cover for 10 minutes then fluff up with a fork.

8. 8

   Whisk together the dressing ingredients and season.

9. 9

   Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing.

10. 10

    Sprinkle with pumpkin seeds and parsley and serve.