Food At Faithlegg - Roast Winter Vegetables With Couscous And Orange And Pomegranate Dressing
Jenny Flynn, the head chef at Faithlegg House Hotel, joins Maria McCann on The Saturday Café for Food At Faithlegg. For the first episode of 2024, Jenny brings us a Roast winter vegetables with couscous and orange and pomegranate dressing.
This is a warming couscous salad with roast beetroot, carrot, kale and cauliflower- everything that is in season! A good hearty bowl of goodness. An old but true saying, what grows together goes together!!!
So kale is tough, but not just in a vegetable form but it is as they hardy it grows best in cold weather!
I am using kale as a salad element in this dish. The ingredients in this salad have big flavours so to marry them together I am going to make a light dressing of pomegranate with orange zest and use the couscous to bulk it up so it’s a main meal of the day.
You will need:
- · 250g beetroot (I use a mix of golden and red beetroot for contrast in colour) cooked and sliced.
- · 100g blanched cauliflower and then roasted in the oven with a drizzle of oil
- Put these on a roasting tray and cook in the oven when the couscous is heating.
- · ½ Raw carrot ribbons
- · 150g pearl couscous.
To cook the couscous:
A large pan of boiling salted water and 1 vegetable stock cube add in the washed couscous. Cook for 8-10 mins!
For the dressing:
- · 3 tablespoons rapeseed oil
- · 1 shallot finely diced.
- · 1 clove garlic
- · 1teaspoon orange juice
- · 1teaspoon lemon juice
- · 1teaspoon Dijon mustard
- · Zest of ½ an orange
- · Salt and pepper to taste
Mix or put into an old clean jam jar and make sure the lid is on good and tight and shake until well combined, lastly add in the pomegranate seeds just before service!
This dressing will last a week in your fridge it’s a handy one to have on standby.
To assemble this dish
In a large bowl pull the washed kale from its stem and put it in the base of the bowl add in the drained couscous, sprinkle in the roast vegetables from the oven and drizzle the dressing over the winter salad.
Enjoy!
Jenny
