A fresh, nourishing and flavor-packed salad with sweet beetroot, creamy feta, and crunchy seeds tossed through a bright lemon dressing. Perfect for an easy lunch or elevated weeknight dinner. For an additional protein source, serve with air-fried or oven baked salmon.
Serves: 4
Time to cook: 35 minutes
Ingredients:
- 2 salmon fillets, skin off
- 2 tsp extra virgin olive oil
- 1 cup pearl couscous (uncooked)
- 1 cup frozen peas, blanched
- 250g (8.8oz) pre-cooked beetroot, sliced into wedges
- ¼ bunch parsley, leaves chopped, approximately 1 cup
- ½ cup dill, roughly chopped
- ½ red (Spanish) onion, finely sliced
- 100g (3.5oz) feta, crumbled, omit for dairy-free
- ¼ cup walnuts, or pumpkin seeds for nut-free
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 lemon, juiced
- 1 tsp Dijon mustard
Method:
If serving with salmon, pat the salmon dry, and drizzle with 1 tablespoon olive oil. Season generously with salt and pepper, then place into the air fryer basket. Air fry for 8–10 minutes at 200°C (390°F), or until cooked to your liking and flaking easily with a fork.
Meanwhile, cook the pearl couscous according to packet instructions. Drain and allow to cool slightly.
In a large bowl, combine the couscous, peas, beetroot, parsley, dill, red onion, feta, and walnuts.
In a small bowl or jar, whisk together the olive oil, lemon juice, and Dijon mustard. Season to taste with sea salt and black pepper.
Pour the dressing over the salad and toss gently to combine.
Divide the salad between bowls and top with the baked salmon, if using.
Any leftover salad can be kept in an airtight container in the fridge for up to 3 days.
