Our lives are go go go at the moment so food prep is key if we want to eat remotely healthy in the evenings! The last few months I have been making this salad to keep in the fridge to use as a side for dinners, as breakfast/lunch with a poached egg on top or even as a full dinner every now and then. Whenever I make and post it on Snapchat (username: owlandmonkeynz) I get a ton of screenshots and questions so thought I would share it here for everyone!

Each time I make this it is slightly different! Whatever I have in the cupboard/fridge or is in season! Here is what I used this week!

Ingredients:

1 Cup Israeli Couscous
1 Head Broccoli
1/2 Head Cauliflower
2 Heads Garlic
1/2 Bag Carrots
1 Large Parsnip
3 Potatoes
1 Bag Orange Kumara
2 Red Onions
1 Avocado
1 Punnet Cherry Tomatoes
1 Block of Feta
Olive Oil
Pepper & Me Man Rub

Chop the Broccoli, Cauliflower, Garlic, Carrots, Parsnip, Potatoes, Kumara and Onions as chunky as you like them and lay them out on 2 baking trays. Drizzle with Olive Oil and Man Rub to taste (we like quite a bit!)  Bake in the oven at 180 for approx 20-30 minutes – depending on how dark you like your roast veges!

While the veges are roasting cook your Couscous – 1 Cup to 2 Cups of water or stock until the water disappears and the Couscous is tender. Chop the Avocado and Feta into smallish cubes and set aside.

Once the Roast Veges are cooked, the Couscous is tender and the Avocado and Feta are chopped – it all into a container and add the Cherry Tomatoes! Give it all a good toss together and you’re done!

Love, Lisa x