Couscous, Beetroot, Kumara, Spinach and Feta Salad

INGREDIENTS

2 cups (400g) Delmaine Couscous

2 cups boiling chicken stock

40g butter

3-4 medium pieces of orange kumara

4 Tbsp Delmaine Garlic Olive Oil

820g Tin of Baby Beetroot 

1 Bag of Baby Spinach

100gr Delmaine Marinated Feta

¼ Cup toasted walnuts, roughly chopped

2 Tbsp extra virgin olive oil

4 tsp Delmaine Balsamic Vinegar

DIRECTIONS

Preheat oven to 180 degrees celcius.  Place peeled and diced kumara in roasting pan, drizzle with Delmaine Garlic infused oil and cook for 20 mins or until tender.

Place Couscous in medium heatproof bowl. Cover with stock and add butter. Toss couscous gently, using a fork. Leave for 5 minutes until all water is absorbed and couscous is cooked. 

In a big salad bowl combine couscous, cooked kumara, baby beetroot and spinach leaves. 

In a seperate bowl whisk together oil and vinegar. Season to taste with salt and pepper. Drizzle over salad, sprinkle with Delmaine Marinated Feta and walnuts and serve.