Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Alpine Goats Cheese Salad

This salad can be served warm but I think is best served cold and that means most of it (add the nuts, pomegranate seeds, coriander and dressing when you’re ready to serve) can be made up to 24 hours in advance.

Serves: 4

Prep: 5 minutes
Cooking: 20 minutes
Total: 25 minutes

Difficulty: easy

 

INGREDIENTS

3 sweet potatoes peeled and cubed
1 tsp ground coriander
300g Giant Wholewheat Couscous
100g Frozen Edamame Beans
50g Pistachios
50g Pomegranate seeds
Fresh coriander

For the dressing:
Juice of a lemon
3 tbsp olive oil
1 tbsp Apple Cider Vinegar
1 garlic clove crushed
1/2 tsp Maldon salt
1tsp Ras El Hanout

 

Put the sweet potatoes on a roasting tray and sprinkle with the ground coriander and some salt and pepper. Drizzle with olive oil and roast for 20 minutes.

Boil the Giant Couscous for 20 minutes. Drain and drizzle with a little olive oil and give it a stir to stop it sticking together. Leave to cool.

Pour boiling water over the edamame beans and leave to stand for a few minutes before draining.

Shake the dressing ingredients together in a jam jar.

Combine the couscous, sweet potatoes, edamame beans, pistachios and pomegranate seeds. Finish with the dressing and the fresh coriander.

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