ROAST VEG & COUSCOUS SALAD

SERVES: 2
​SKILL: Easy

Ingredients:
1 medium sweet potato, peeled & diced
2 beetroots, peeled & diced
1 zucchini, diced
1 red capsicum, diced
1 red onion, cut into chunks
1 large carrot, cut into chunks
1/2 cup couscous
2 cups baby spinach leaves
3 tbsp olive oil
1 tbsp Balsamic vinegar
50g feta

Method:
1. Preheat oven to 180 degrees.
2. In a large bowl, toss all of the cut vegetables with 1 tbsp olive oil. Season with salt and pepper.
3. Lay the vegetables flat in a roasting tray and bake for 20 minutes, or until vegetables are cooked.
4. Cook couscous according to the packet instructions.
5. Combine the vegetables, couscous and spinach in a large bowl and drizzle with remaining oil and balsamic vinegar. Toss gently and crumble feta over the top. Serve!

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