Simonim Salad

By: Ellie Vorhand

Ingredients

1 (250g) packet pearl couscous

3 tbsp oil – divided

2 tbsp honey

1 carrot, finely diced

80-100g butternut squash, finely diced

80-100g raw beetroot, finely diced

1/2 small leek, chopped

3 dates, diced

1 granny smith apple, diced

Pomegranate seeds

1/2 tsp cinnamon

1/4 tsp black pepper

Dressing

1/4 cup honey

1 tbsp lemon juice

Salt and pepper

Method

1. Pre heat oven to 180C
2. Cook couscous to packet instructions adding in 2 tbsp oil and honey. Stir while it’s cooling to stop it sticking together.
3. Toss carrots, butternut squash and beetroot with 1 tbsp oil, cinnamon and black pepper. Roast for 15 minutes.
4. Just before serving, toss couscous together with the roasted and raw simonim.
5. Mix dressing and stir into salad