Day 4: 12 Days of Recipes 2020 - Barley Couscous, Beetroot & Feta Salad

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 4: Holiday Salad and Supper Ideas (Vegetarian Edition)

On the fourth day of recipes, we're featuring Maldon Sea Salts. Always a great stocking stuffer for the foodie or chef in your home, and a must have in the pantry. This great salad features Beetroot which tends to get a backseat during the holidays. This refreshing salad is delicious served fresh, but can be a nice left over supper or light lunch the day after.

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Barley Couscous, Beetroot & Feta Salad

By Well Seasoned

Ingredients:

• 1 large raw Beetroot
• 2 smallish Red Onions, finely sliced
• 60mL Lemon Juice (about 1 juicy lemon) or any white vinegar (ie: code, rice, or white wine vinegar)
• 1/2 tsp Caster Sugar
• 250g Belazu Barley Couscous
• 1 tsp Maldon Sea Salt
• A generous grinding of Black Pepper
• 125mL Water, boiled & hot 2 handfuls of Flat Parsley Leaves
• 150g Feta, crumbled
• 50mL Well Seasoned Olive Oil

Instructions:

• Heat oven to 200C/Gas 6. Wrap the beetroot tightly in foil and bake for 90 minutes (until a sharp knife can be pushed through easily). Remove from oven, peel off the foil and leave to cool.
• Toss the onion with the lemon juice and sugar and leave them in the fridge for about 20 minutes.
• Put the couscous in a bowl and pour enough cold water to barely cover, add the salt and pepper and mix well. After 5 minutes, when the couscous will have absorbed all the water, add 125mL of hot water and mix well to fluff it up.
• Peel the beetroot - the skin can usually be rubbed off, but use a paring knife if it's being difficult. Cut into chucks and add to the couscous. Toss tin the onions and lemon juice, the parsley, half the feta and the oil. Mix everything together and divide among 4 plates, the sprinkle the remaining feta on top.