Beetroot & feta pasta
Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it's a satisfying veggie lunch or supper for the family
Vegan salad bowl
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 200g couscous
- 400g can mixed beans
- 1 tsp olive oil
- 1⁄2 tsp chilli flakes
- 3⁄4 small bunch of dilltorn into sprigs
- 2 watermelon radishesor 6 small ones, sliced
- 1⁄2 cucumberpeeled into ribbons
For the quick pickle
- 1 large red onionfinely sliced
- 1⁄4 small red cabbagefinely sliced
- 2 tbsp white wine vinegaror apple cider vinegar
- 1 tbsp caster sugar
- 1⁄4 small bunch of dillleaves picked
Nutrition: Per serving
- kcal327low
- fat3glow
- saturates0g
- carbs59g
- sugars14g
- fibre9ghigh
- protein13g
- salt1.7g
Method
step 1
First, make the pickle. Mix all the ingredients together in a large bowl with 1 tsp flaky sea salt, then cover and set aside until needed.
step 2
Mix the couscous with 280ml boiling water in a bowl, cover and leave for 4 mins, then fluff up with a fork. Set aside to cool slightly.
step 3
Meanwhile, drain and rinse the beans, tip into a bowl, then stir in the olive oil and chilli flakes along with a little seasoning.
step 4
Mix most of the dill through the couscous and season. To assemble, spoon the quick pickle, couscous, radishes, beans and cucumber into separate parts of each bowl. Top the pickle with the reserved dill and grind over some black pepper.
