I did a market run today and got beautiful rainbow beets, carrots and endives which I used for this dish. I’ve been craving apple sauce lately so I incorporated it into the dressing. To me this is a hearty salad. And I love the taste of charred endives. I think all of the ingredients come together really well. The apple vinaigrette really goes well with the sweetness of the roasted veggies and the bitterness of the endive.
This recipe serves 2
For the couscous:
1 cup of couscous
1 cup of vegetable stock
For the roasted vegetables:
2 small rainbow carrots, sliced
3 small rainbow beets, sliced into wedges
For the endive:
4 endive, sliced in half lengthwise
2 tablespoons of olive oil
Splash of apple cider vinegar
For the dressing:
5 tablespoons of apple sauce
¼ cup of olive oil
¼ cup of apple cider vinegar
1 teaspoon of mustard
1 tablespoon of honey
60gr of Gouda cheese, sliced into small blocks
Garden cress for decoration
Line an oven tray with parchment paper. Place the beets and carrots in the tray. Drizzle with some olive oil. Add salt and pepper. Cover the tray with aluminum foil and roast for 45 minutes at 180C/350F.
To make the dressing, just place all of the ingredients in a jar, close it with a lid and shake it until it emulsifies.
Once the vegetables are roasted, start cooking the couscous. Place the couscous in a saucepan with a lid, add the vegetable stock and let it sit for 5 minutes. Once the 5 minutes have passed, fluff it with a fork.
To cook the endive, add 2 tablespoons of olive oil to pan over medium heat. Place the endive, cut side facing down. Cook for 5 minutes and then turn them. Add a splash of apple cider vinegar. Cook for an extra 2 minutes. Then add salt and pepper. Set aside.
Mix the couscous with the dressing, cheese, pomegranate seeds, roasted beets and carrots. Serve with the endives on the side. Add some garden cress as decoration.