Roast Kale and Butternut Couscous Salad with Beetroot Hummus
Ingredients
Salad
- 1 cup uncooked couscous
- 2 cups chopped kale (stems removed)
- 1 cup butternut diced
- 1 tsp sumac
- 1 tsp za’atar
- 1 cup broccoli florets
- 1/2 cup flaked almonds
- 1 Tbs date syrup
- 1 red salad onion finely sliced
Dressing
- 1 clove garlic crushed
- 1 tsp salt
- 1 tsp sweet paprika
- 2 tsp sumac
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
Hummus
- 2 medium roast beetroot (roast for 30 to 40 mins at 200C)
- 2 Tbs tahini
- 1/3 cup olive oil
- 1 Tbs sriracha sauce
- Juice of one lemon
- Water to preferred consistency
- Season to taste
Preparation
Salad
Place the couscous, 1 Tbs olive oil and 1 cup boiling water and set aside until all the water has been absorbed.
Place the butternut on a lined baking tray, drizzle with olive oil, sumac and za’atar and bake for 30 mins at 200C until golden.
In the meantime, massage the kale with 1 Tbs olive oil and season.
When butternut has 10 mins to go, place the kale on the baking tray and continue to bake.
Drop the broccoli into a pot of boiling water for 2 mins and then immediately submerge in iced water to keep it green and crisp. Set aside.
Place the almonds on a lined baking tray and bake for 10 mins, remove from the oven and toss in the date syrup.
Return the almonds to the oven for 5 mins. Set aside and allow to cool.
Once cool, break the almonds into pieces.
Toss the couscous, butternut, kale, broccoli, onion and dressing in a large bowl.
Top with dollops of beetroot hummus and almond brittle.
Dressing
Put all the ingredients in a jar, close it with a tight lid and shake well to combine.
Hummus
Roast the beetroot for 30 to 40 mins at 200C.
Place all the ingredients in a food processor.
Slowly add water to desired consistency.
