Oops Missed a Day & Day 9 Cous Cous with Sweet Potato (& Baby Beetroot)!
I missed yesterday – oops- but I have a good excuse. I was spoilt with crayfish cooked with melted butter and garlic. Mr Steel went diving and caught them with his own two hands just a few weeks ago.
Tonight the baby beetroot finally got cooked. This salad is really lovely when served warm. The beetroot turns the cous cous a vibrant pink colour. And this is the food I love, simple, fresh and colourful.
Ingredients
1 sweet potato
1 bunch baby beetroot
2 cups of cous cous
1 handful of sugar snap peas
Dressing
1/4 cup of olive oil
3 tablespoons of honey
Juice of one lemon
A few handfuls of fresh mint
Harissa (if you like it hot!)
Method
Firstly, peel a sweet potato and a bunch of baby beetroot. Chop them into cubes and place them on a baking tray. Splash them with olive oil and a little sea salt. Place them in a moderate oven for about 25 minutes, making sure you turn them over once. Blanch the sugar snap peas. Then prepare the cous cous, with one cup of cous cous to one cup of boiling water. When the vegetables are ready, add them to the prepared cous cous and toss the salad in a bowl.
Dressing
For the dressing put the oil, honey, harissa, lemon juice in a glass together. Mix them thoroughly. Chop up the mint leaves and add them. Pour this delicious dressing over the salad and mix well.
We ate this with leftover crayfish. It was sweet and tangy. The baby beetroot are so sweet when roasted. And I am so glad that the baby beetroot finally got cooked!
And tomorrow? Maybe something sweet? Ideas?
Mia
xoxo
PS Day 10 & 11 are coming… just having a few computer hiccups!
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