Gabriel Gaté’s Christmas Salad, Roast Vegetable and Pearl Couscous with a Feta Dressing

Gabriel Gaté’s Christmas Salad, Roast Vegetable and Pearl Couscous with a Feta Dressing
This festive salad can be served warm or cold.
When serving cold, you can cook the vegetables and couscous the day before.
This recipe serves 4.  If cooking for more please double or triple the ingredients as required, but the cooking time stays the same.

4 Servings

Ingredients

  • 4 tbsp olive oil
  • ½ tsp hot smoked paprika powder
  • 1 tsp curry powder
  • 2 tsp finely cut thyme or oregano
  • salt and freshly ground black pepper
  • 8 bite-size pieces of carrot
  • 8 bite-size pieces of pumpkin
  • 8 bite-size pieces of sweet potato
  • I brown onion, diced
  • 250g Blu Pearl Couscous
  • 1/2 tbsp red wine vinegar
  • 200g diced feta in oil
  • 3 tsp finely cut chives

Directions

Preheat the oven to 180°C. Mix 2 tbsp olive oil with the paprika, curry powder, thyme and some salt and pepper in a large bowl. Add the vegetables and onion and toss well. Transfer to a large roasting tray lined with baking paper and bake for about 30 to 40 minutes until soft.

When ready, transfer the vegetables to an attractive bowl. Allow to cool if serving cold, then refrigerate until 10 minutes before serving.

While the vegetables are baking, bring 2 litres of salted water to the boil in a medium saucepan. Add a 250 g pack of pearl couscous, stir briefly then boil for 10 minutes. Drain the couscous.

Cool the couscous in cold water if serving the salad cold, then drain it again. Transfer to a bowl , gently mix in the remaining oil and season with a little salt and pepper. Refrigerate until
10 minutes before serving.

For a cold salad gently toss the cold couscous with the cold vegetables and the vinegar and sprinkle with feta and chives.

For a warm salad gently toss the hot vegetables and warm couscous with the remaining olive oil and the vinegar and sprinkle with feta and chives.

Merry Christmas and bon appétit!