Warm Veggie & Citrus Salad with Rocket Pesto (V)


Prep: 25 minutes

Cooking Time: 35 minutes

Serves 6


For the salad:

  • 400 g rainbow beetroot, cooked till soft and sliced
  • 300 g butternut, cubed
  • 3 small baby marrow, sliced into 3 cm pieces
  • 1 red onion
  • 1 cup cous cous
  • 1 tsp salt
  • ½ tsp cumin
  • 2 naartjies, skinned and sliced
  • 1 orange, skinned and sliced
  • 1 grapefruit, skinned and sliced
  • 1 tbsp

For the Pesto:

  • 2 cups rocket, tightly packed into the cup
  •  ½ cup extra virgin olive oil
  • ½ cup cashew nuts
  • 2 cloves of garlic
  • ½ tbsp lemon juice
  • 3 tbsp nutritional yeast (optional)

For the beetroot dressing:

  • 150 ml Rugani 100% Beetroot Juice
  • 3 tbsp extra virgin olive oil
  • 1 cup cous cous

Herbs or sprouts for garnishing.


  • Preheat oven to 180 ℃.
  • Place the butternut, onion, and baby marrow on a roasting tray and drizzle with one tablespoon of the olive oil and ½ tsp of salt.
  • Roast for 30-35 minutes or until the veggies start to crisp up on the edges.
  • While the vegetables are roasting, add the cous cous to a bowl. Add one cup of boiling water and ½ tsp of salt and ½ tsp of cumin to the cous cous. Cover with a lid or cling film until the water has absorbed into the cous cous. Once absorbed fluff the cous cous with a fork until separated. Keep aside.
  • Make the rocket pesto. Blend all of the ingredients for this in a blender until smooth. You can keep the pesto in the fridge for up to two weeks.
  • Make the dressing. Mix all the ingredients for the dressing in a bowl with a whisk. Keep aside until ready to serve.
  • Remove the roasted vegetables from the oven.
  • To assemble, spread some of the pesto on the bottom of a salad platter. Top with the cous cous and layer with the vegetables, citrus fruit and beetroot. Drizzle with beetroot dressing and then sprinkle some herbs or sprouts on top.
  • Serve immediately while still warm.

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