Roasted Vegetable, Cous Cous and Bell Pepper Salad

Check out this delicious salad recipe! It goes great with lamb on the barbecue! 

I love to cook and am passionate about making interesting salads! Quite a few of you have asked me for recipe suggestions over the last few months so I thought I'd post some of them for you all to use. The beauty of this recipe is you can use up any left over vegetables in the fridge. The ones below a just a suggestion. 

Enjoy!

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Serves:                     Prep Time:                         Cook Time:
6 - 8                            25mins                                  20mins
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Ingredients

• ​1 1/2 cups cooked Pearl Cous Cous (Quinoa, chic peas or normal cous cous can be substituted) 
• 2 Cloves Garlic 
• 1/4 Kent Pumpkin
• 1/2 Sweet Potato
• 1 Zucchini
• 2 Medium Carrots​​​

• 1 Onion
• 5 Spring Onions
• 150g Baby Spinach
• 100g Fetta
• 6 - 8 Bell Peppers
• Zest of 1/2 Lemon
• 100g Pecans
• ​6 - 8 sprigs Oregano 

Method:

• Prep - Preheat oven to 200oC. Line 2 trays with baking paper. Drizzle a small amount of oil over the tray. 
• Pecans - Chop the pecans into halves, line a baking tray with baking paper and place the pecan pieces on it. Place the tray in the oven and cook for 2 -3mins. Leave to cool. 
• Cut up the vegetables- This step doesn't have to be too exact. You just want the pieces to be a similar size so that they cook evenly in the oven. Keeping the vegetables separate - peel the carrot, pumpkin and sweet potato. Cut into 2cm pieces. Quarter the zucchini length ways and cut into 2cm pieces. Cut the capsicum and halve the onion to make it easier to cut into 2cm pieces. Finely chop the garlic and set aside. Finely slice the bell peppers into 4 pieces.
• Cooking Vegetables - Place the carrots in the baking tray first, sprinkle a small amount of the garlic over the top and season with salt and pepper. Put in the oven for 8mins. (Leave the rest of the vegetables for now as they do not take as long to cook.) Finely slice the spring onions and oregano whilst you wait.  (Set aside.) After the 8mins add in all other vegetables, evenly distribute the garlic over the top and season with salt and pepper. Cook for another 8 - 10mins. (Until vegetables soft but not mushy!) Once you've taken the vegetables out of the oven sprinkle them with oregano and lemon zest. (To taste.) Leave a few leaves out to garnish the top.   
• Putting the Salad Together - Once all ingredients cooled, in a large mixing bowl add the pearl cous cous, roasted vegetables, baby spinach and 3/4 of the spring onions. Gently mix together. Lay out half of the salad mixture on a large serving platter. Sprinkle half of the feta and pecans over the top. Add the rest of the salad mixture as a second layer. Finish the salad by adding a  few more of the spring onions, oregano leaves and all of the bell pepper, feta and pecans over the top. 

Enjoy!
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Kat Murray 
Just Knead It - Sports and Remedial Massage Brisbane
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