Roasted Beetroot and Pepper Salad

One of those throw-the-random-fridge-contents-together meals. Worked out really well!

Ingredients

• 2 red bell peppers
• 3 medium-sized beetroot
• 2 soft Australian chorizo sausages, or 1 proper Spanish
• 6 medium cloves of garlic
• a few sprigs of rosemary
• 1 tsp paprika
• several large leaves of lettuce
• a 340g tin of chick peas
• 75g cous-cous
• half of a vegetable stock cube
• juice of a lemon

Preheat the oven to 200 C. Deseed the peppers and slice them into large strips - about six to eight per pepper. Top and tail the beetroot, then peel or scrub well, and slice into thin wedges - about eight to ten per beetroot. If using Ozzie sausages, cut into fat pieces. If using an old-school dry chorizo, slice into 3mm pennies. Remove the majority of the paper from the garlic, but not all. Add all of these ingredients to a big roasting tray, and toss with the rosemary, paprika, and a little olive oil. Roast for 45 minutes, until the beetroot are tender and the peppers are just beginning to blacken around the edges.

Meanwhile, prepare the cous-cous by soaking it in hot vegetable stock in a 1.5:1 stock:cous-cous ratio. Shred the lettuce and drain the chick peas. When the roasting vegetables are done, toss everything together in a big bowl with the lemon juice. The beetroot juices will run over the cous cous and turn everything a lovely pink colour.