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Vegetable & Couscous Salad with Yoghurt Mint Dressing

Yoghurt dressing is cultured.
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Prep Time:10 minutes
Cook Time:20 minutes
Course: Salad
Servings: 4

Ingredients

Main Salad

  • 500 g sweet potato (1.1pd approx 1 large sweet potato), or pumpkin,or a mix of both, cubed, (If there's a little more, don't worry)
  • 200 g (0.4 pound) your choice of greens whether beans, sugar snap peas, snow peas, broccolini. You really want your greens to have crunch to offset the soft potato/pumpkin and the creamy dressing
  • ½ tsp cumin
  • salt, pepper
  • ½ cup chopped mint for serving
  • Optional. Handful of toasted nuts or seeds as garnish.

Couscous - for gluten free, do not use couscous. Either omit, or try quinoa or something like a small gluten free orzo cooked to packet directions

  • 1 cup couscous
  • 1¼ cups boiling water
  • 1 tsp butter
  • 1 tsp cumin Instead of cumin you could use any combination of dried herbs, or ¼ teaspoon garlic powder.
  • Optional: a small handful of currents

Dressing

  • 240 g Greek yoghurt (8 ounces)
  • 1+ tbsp honey. Start with 1 tbsp and you can adjust up if you prefer a little sweeter
  • 2 tsp cumin
  • 2 tbsp mint, chopped

Instructions

Vegetables

  • Preheat oven to 220℃/428℉.
  • Drizzle olive oil over cubed vegetables. Sprinkle with cumin, salt, pepper. Bake in oven approximately 25 minutes until soft, but careful not to burn edges. Allow to cool a little before using.
  • Prepare greens. Blanch beans or broccolini if using and rinse with cold water. Sugar snap peas and snow peas can be eaten raw.

Dressing

  • Mix dressing ingredients together in small bowl and keep in fridge until needed. Taste to see if you'd like to adjust ingredients to your taste.

Couscous - for gluten free do not use couscous. Alternative quinoa or a small gluten-free orzo cooked to packet directions

  • Put couscous in bowl. Spoon cumin through. Dollop butter on top. Add currants if using. Add boiling water and cover tightly with aluminium foil for a full 5 five minutes. Fork till fluffy, breaking up any clumps.

Before Serving

  • Place couscous (or gluten free alternative) and vegetables on platter and lightly mix. Add the remaining ½ cup chopped mint and spoon over dressing. Mix dressing through lightly, leaving some to spoon over the top. Add any garnishes.