Ingredients

  • 20 baby carrots, peeled and trimmed
  • 12 baby beetroot, trimmed and halved
  • 10 baby leeks, trimmed and halved
  • 4 tblsp balsamic vinegar
  • 2 tblsp caster sugar
  • 5 tblsp extra virgin olive oil
  • 225g (8oz) couscous
  • Juice of ½ lemon
  • 2 tblsp chopped fresh coriander
  • Sea salt and freshly ground black pepper
  • Lightly dressed salad, to serve
  • For the Buttermilk Dressing:
  • 75g (3oz) soft goat's cheese or curd
  • 75ml (3fl oz) buttermilk

Method

  • Preheat the oven to 200°C (400°F/gas mark 6). Line a large roasting tin with parchment paper.
  • Place the carrots, beetroot and leeks in a bowl with the balsamic vinegar, sugar and 2 tablespoons of olive oil, then toss to combine. Tip into the lined tin and roast for 20-25 minutes, or until the vegetables are just soft.
  • To make the buttermilk dressing, whisk the goat's cheese and buttermilk until smooth and season to taste.
  • Five minutes before the end of the vegetables' cooking time, place the couscous in a large pan and drizzle over the remaining 3 tablespoons of olive oil along with the lemon juice, stirring gently to combine.
  • Pour over 225ml (8fl oz) of boiling water, then stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. Season to taste and then reheat gently, stirring continuously with a fork. Remove from the heat and stir in the coriander.
  • To serve, arrange the coriander couscous on warmed serving plates with the roasted root vegetables and drizzle around the buttermilk dressing. Garnish with a good grinding of black pepper and the salad.