First leftover haloumi, now leftover roast vegies….. This year I’m determined to make a better attempt at being creative with the bits and bobs in our kitchen – whether they be in the fridge or pantry.  So in that spirit, here’s a quick post to tell you about this salad.  The idea of it is based on a recipe originally given to me by a friend (thanks Edwina!) which involved roasting up the vegies from scratch, and including red capsicums and zucchini in the mix.  You can use whatever mix of vegetables you like, but I tend to think that the pumpkin and sweet potato worked best here, and we probably could have done with a bit less normal potato.  But that’s leftovers for you, and all in all it was a reincarnation much enjoyed.


Roast vegetable and couscous salad with basil and balsamic dressing
Adapted from a recipe from Edwina

About 500g mixed roast vegetables (I recommend pumpkin, sweet potato, parsnip)
1/2 cup instant couscous
2 large handfuls baby spinach

For the dressing
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp dijon mustard
1 tsp honey
6-8 basil leaves, cut into strips

In a small bowl or jug, pour 1/2 cup boiling water over the couscous, cover and let sit for a few minutes.  Stir through with a fork to separate the grains.

Then, mix all the dressing ingredients in a jar or cup, and season with salt and pepper.

Tip the roast vegetables into a large bowl, and pour over about 2/3 of the dressing.  Taste, and add more dressing if needed (I find that the amount of dressing needed seems to vary according to the vegies).  Then stir through the couscous.

Plate up the baby spinach, and tumble the roast vegetable and couscous mix on top.

Yield: serves 3-4 as a main