Za’atar Cous Cous Salad with Roasted Beetroots, Courgette and Green Beans

A RECIPE BY KATHY SLACK
Serves: 4 ● Prep time: 10 minutes ● Cooking time: 1 hour
This is the perfect culmination of all your gardening work – a colourful, satisfying feast that uses everything we’ve grown together. It’s a hearty veggie dish for a crowd but would be brilliant as part of a bbq as well.
method
  • 5 beetroots (approx. 700g)
  • 1 tbsp cumin seeds
  • 4 tbsp extra virgin olive oil
  • 3 medium courgettes (approx. 600g)
  • 175g wholewheat giant cous cous
  • 250g green beans, trimmed and cut into 4cm batons
  • Small bunch of mint, leaves picked

For the topping:

  • 4 tbsp extra virgin olive oil
  • 1 tbsp Aspall Apple Cyder Vinegar
  • 2 tsp za’atar
  • 40g pistachios, finely chopped
  • 30g whole almonds, finely chopped
  1. Pre-heat the oven to 200C fan. Peel the beetroot and cut them into wedges. Toss them in 2 tbsp extra virgin olive oil, the cumin seeds and some salt then arrange on a roasting tray and roast for 30-35 minutes or until they are soft and charred at the edges.
  2. Meanwhile, set a griddle pan on a high heat to warm up. Slice the courgettes into 5mm thick strips and brush with the remaining extra virgin olive oil then season well with salt and pepper. Place the courgette strips on the griddle pan for 3-4 minutes on each side or until dark char lines appear and the courgettes cook through. You’ll need to do this in batches.
  3. Boil a large pan of salted water. Add the cous cous and cook for 3 minutes, then add the trimmed beans and boil for a further 4 minutes by which time both should be just cooked. Drain and rinse in cold water to stop them over-cooking.
  4. For the topping, simple mix everything together with a pinch of salt and check the balance of flavours, adjusting as necessary.
  5. To assemble the dish, tip the courgettes, cous cous and beans into the beetroot roasting tray, add the mint leaves, spoon over the topping and gently fold it all together. Serve warm.
ingredients
  • 5 beetroots (approx. 700g)
  • 1 tbsp cumin seeds
  • 4 tbsp extra virgin olive oil
  • 3 medium courgettes (approx. 600g)
  • 175g wholewheat giant cous cous
  • 250g green beans, trimmed and cut into 4cm batons
  • Small bunch of mint, leaves picked

For the topping:

  • 4 tbsp extra virgin olive oil
  • 1 tbsp Aspall Apple Cyder Vinegar
  • 2 tsp za’atar
  • 40g pistachios, finely chopped
  • 30g whole almonds, finely chopped
method
  1. Pre-heat the oven to 200C fan. Peel the beetroot and cut them into wedges. Toss them in 2 tbsp extra virgin olive oil, the cumin seeds and some salt then arrange on a roasting tray and roast for 30-35 minutes or until they are soft and charred at the edges.
  2. Meanwhile, set a griddle pan on a high heat to warm up. Slice the courgettes into 5mm thick strips and brush with the remaining extra virgin olive oil then season well with salt and pepper. Place the courgette strips on the griddle pan for 3-4 minutes on each side or until dark char lines appear and the courgettes cook through. You’ll need to do this in batches.
  3. Boil a large pan of salted water. Add the cous cous and cook for 3 minutes, then add the trimmed beans and boil for a further 4 minutes by which time both should be just cooked. Drain and rinse in cold water to stop them over-cooking.
  4. For the topping, simple mix everything together with a pinch of salt and check the balance of flavours, adjusting as necessary.
  5. To assemble the dish, tip the courgettes, cous cous and beans into the beetroot roasting tray, add the mint leaves, spoon over the topping and gently fold it all together. Serve warm.

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