Roast Root Veg & Couscous Salad

This makes for a brilliant way to get your 5-a-day in a main meal, or it makes for a great side dish. Being high in carbohydrates goes without saying. However, what may not be as well known is that tossing the veg in olive oil will enhance the absorption of beta-carotene and the fat-soluble vitamins (vitamin E and K - high in the dish). This dish is also high in manganese, which is essential for proper immune function, digestion, regulation of blood sugar and cellular energy, just to name a few. I like to serve this salad cold but can of course be eaten as soon as it is ready and warm.

Serves 4 (as main)

Ingredients:

3 parsnips, sliced lengthways

3 whole beetroots, peeled & wedged

1 butternut squash, peeled, deseeded & cubbed

160g giant couscous

2 large leeks, washed, trimmed & sliced

bunch parsley

1/2 lemon, juice & zest

3 tbsp. olive oil

bag of water cress

50g pine nuts

Method:

1). Pre-heat the oven to 200/Gas Mark 7.

2). Place the parsnips, beetroots and squash on a roasting tray (may need two) and toss with olive oil and season with salt and pepper. Roast for 40-45 minutes.

3). Next, place the leeks on a frying pan and cook on a low-med heat to char. When one side has been charred turn over and repeat. Then take off the heat.

4). Cook the couscous as per packet instructions.

5). In a food processor or blender, add the parley (stalks included), olive oil and lemon zest and juice. Season with salt and pepper and blitz.

6). Then when the roast veg and couscous are cooked, combine in a big mixing bowl with the parsley oil.

7). To serve, place the water cress at the bottom of a big serving bowl. Then add the mixed veg and couscous, top with pine nuts.

8). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 534

Fat (g): 21

Saturates (g): 2.4

Carbohydrates (g): 63

Sugars (g): 22

Protein (g):13

The Sports Chef