Beetroot, chickpea and feta salad

  • Rating: 4 stars
  • Takes: 15 mins to prepare
  • Serves: 2

Ingredients

  • 100g couscous
  • 250g Tesco cooked Beetroot, diced
  • 400g (13oz) can chickpeas, drained and rinsed
  • 200g (7oz) pack feta cheese, diced
  • 30g (1oz) pack fresh mint, roughly chopped
  • juice of 1 lime
  • 2tsp olive oil
  • 6cm (2½in) piece cucumber, coarsely grated

Each serving contains 320 calories, 7g sugar, 12g fat, 7g saturates and 2g salt.

Method

Place the couscous in a large bowl and cover with the boiling water (125ml/4½ fl oz). Leave to absorb the liquid and cool completely, then fluff up with a fork.

Mix together the beetroot, chickpeas, feta, mint, lime and olive oil. Chill until ready to serve.

Stir in the cucumber and half of the beetroot salad mixture (keep the remaining half to make beetroot hummus) into the couscous and serve.

Serving suggestion:

Beetroot Hummus: Put the rest of the beetroot mixture in a food processor and whizz until smooth. Eat with strips of wholemeal pitta bread, radishes, cucumber and carrot sticks.

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