Warm Winter Couscous Cauliflower Salad Hummus
Ingredients
- 1 cup uncooked couscous
- 1 cup cauliflower florets
- 2 cups chopped swiss chard (stems removed)
- 1 cup golden beetroot diced
- 1/2 cup sunflower and pumpkin seed mix
- 1/2 can chickpeas
- 2 leeks finely sliced
- 1/4 cup dried figs chopped
- Maple syrup
- Olive oil
- Salt and pepper
- Flat leaf parsley for serving
Hummus
- 2 medium roast red peppers
- 1/2 can chickpeas
- 2 Tbs almond butter
- 1/3 cup olive oil
- 1 Tbs sriracha sauce
- 1/4 cup nutritional yeast
- Juice of one lemon
- Water
- Season to taste
Preparation
Place the couscous, 1 tablespoon olive oil and 1 cup boiling water and set aside until all the water has been absorbed.
Place the golden beetroot on a lined baking tray, drizzle with olive oil and bake for 30 minutes at 200C until golden.
In the meantime massage the swiss chard with 1 tablespoon olive oil and season.
When beetroot has 10 minutes to go, place the swiss chard on the baking tray and continue to bake.
Heat 1 tablespoon olive oil in a heavy bottomed saucepan on medium heat. Add the chickpeas and a splash of maple syrup. Cook until the chickpeas start to brown and caramelize.
Remove chickpeas from the pan and add more oil. Add the leeks and cauli rice and season well. Cook for 5 to 10 minutes until the rice starts to brown.
Place the seeds on a lined baking tray and bake for 10 minutes, remove from the oven and set aside to cool.
Toss the couscous, cauli rice, beetroot, swiss chard, seeds, chickpeas and dried fig in a bowl. Drizzle with olive oil and lemon juice and top with chopped parsley and dollops of roast red pepper hummus.
Hummus making
Roast 2 medium red peppers for 30 to 40 minutes at 200C.
Place all the hummus ingredients in a food processor.
Slowly add water to reach preferred consistency.
