This is a great one to whip together on a Sunday night, it’ll do yours and your housemate’s lunches for a couple of days. Alternatively, it’s just a great summer salad!
220g cauliflower cous cous (you can buy it already prepared in Waitrose, if not then just quickly blend a handful or two of cauliflower in a nutri bullet or blender)
2 handfuls of vine tomatoes
Handful finely chopped parsley
2 red peppers
1 red onion
1 sweet potato
Basil infused olive oil
– Firstly wash the red peppers and sweet potato, then chop the peppers, onion and sweet potato into medium to small sized pieces and put on a tray with a teaspoon of coconut oil and roast for 30-40 minutes at 200 C. Keep checking and turning the veg as it’s cooking.
– Chop the cucumber and tomatoes into small chunks, when chopping the cucumber I always slice around the seedy middle part. Then finely chop the parsley and put into a large bowl.
– Once the roasted veg are cooked, let them cool for a bit and then add to the large bowl and mix.
– I would then drizzle on a little basil infused olive oil and crumble feta over the top to serve.
If you want to bulk this out a bit, I would add chicken or salmon!
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