Description
Ingredients
- 2-3 fresh beetroot (320g), skinned and diced
- 3 ruby red onions (320g), segmented
- 2 bell peppers (green or orange), seeds removed and chunked
- 1 tbsp of premium olive oil
- 320g of sweet cherry tomatoes
- 200g of whole grain pearl couscous
For the zesty pesto:
- 7g of vibrant coriander, coarsely shredded
- 15g of flat-leaf parsley, coarsely shredded
- 1 bud of garlic
- 1 green chilli, seeds scooped out
- ½ tsp of aromatic cumin
- 1 tbsp of crisp apple cider vinegar
- 1 tbsp of virgin olive oil
- 40g of sun-kissed pine nuts, lightly browned
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