Pearl Couscous Salad with Roasted Tomatoes, Red Onions and Castello® Greek Style Cheese Cubes

Name: Pearl Couscous Salad with Roasted Tomatoes, Red Onions and Castello® Greek Style Cheese Cubes
Total time: 45 min
Yield: 2 servings
Cuisine: Mediteranian
Ingredients: 250 g cherry tomatoes, halved; 75 g Castello® Marinated Greek Style Cheese in Oil with Garlic and Herbs; 1 tsp sugar; 1 red onion, cut into wedges; 1 tsp olive oil; 75 g pearl couscous; 1 tsp fresh lemon juice; 1 tsp honey; 100 g cucumbers, cut into rough chunks; 50 g spinach; 30 g rocket leaves; sea salt and pepper, to season

Cook 45 min 2 servings

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Ingredients

250 g cherry tomatoes, halved
75 g Castello® Marinated Greek Style Cheese in Oil with Garlic and Herbs
1 tsp sugar
1 red onion, cut into wedges
1 tsp olive oil
75 g pearl couscous
1 tsp fresh lemon juice
1 tsp honey
100 g cucumbers, cut into rough chunks
50 g spinach
30 g rocket leaves
sea salt and pepper, to season

Preparation

1. Preheat your oven to 160°C/ 140°C fan.

2. Place the tomatoes on a non-stick baking tray and lightly sprinkle with sugar. On a separate non-stick baking tray, spread out the red onion and drizzle with 1 tsp of olive oil. Cook both in the oven for 40 minutes or until slightly golden; remove, then set aside to cool.

3. Meanwhile, prepare a pan of boiling water seasoned with 1 tsp of salt and cook the couscous for eight minutes. Drain and refresh in cold water. Drain again and set aside.

4. Lightly mix the lemon juice and honey in a small bowl. Then in a large mixing bowl, add the couscous, cucumber, salad leaves and Castello® Greek Style Cheese Cubes with Garlic and Herbs. Pour the lemon and honey mix over and toss everything together.

5. Transfer the salad to a serving plate. Drizzle with the flavoured oil from the jar and serve.