Beetroot & Rocket Salad

Heat a large frying pan over a medium-high heat. Add the walnuts and pepitas and toast, tossing, for 3-4 minutes, or until browned. Add the brown sugar (for the nuts) and ½ of the cinnamon. Cook for 2-3 minutes, or until the nuts are coated well. Remove from the pan and spread out over a sheet of baking paper to cool.

Wipe the pan out and return to a medium-high heat with a good drizzle of olive oil. Add the beetroot and sweet potato and cook, covered with a lid or aluminium foil, for 12-14 minutes. After 5 minutes, remove the lid, stir and continue to cook, uncovered, until tender. Season with a generous pinch of salt and pepper.

While the veggies are cooking, add the water (for the couscous) to a medium saucepan and crumble in the vegetable stock cube (check ingredients list for amount). Bring to the boil. Add in the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed.

Juice the lemon. In a large bowl, add the remaining cinnamon, 1 tbs (for 2 people)/2 tbs (for 4 people) of lemon juice, brown sugar (for the dressing) and 1 tbs (for 2 people)/2 tbs (for 4 people) of olive oil. Season with a pinch of salt and pepper. Stir to combine. TIP: Taste and add more lemon juice if you like!

Add the rocket, beetroot, sweet potato and couscous to the large bowl with the salad dressing and toss to coat.