Vegetarian tomato salad with couscous, feta and dill
Step 1
Preheated the oven at 220c-fan-wheard (conventional 240c). Prepare a pan and a plate of roasted by both formed with parchment paper.
Step 2
Shake the almonds and walnuts on the prepared tray and toast in the oven for 8-10 minutes, keeping an eye on to make sure they don’t burn. Remove from the oven and set aside.
Step 3
Cut the tomatoes into quarters and put them in the prepared roasting plate. Mix the paprika, garlic, vinegar and 1 tablespoon of olive oil in a small bowl, then brush it on the tomatoes. Put in the oven and roast for 15 minutes or until the tomatoes are only tender.
Step 4
In the meantime, add the couscous to an average saucepan and fry over medium heat for 1 minute to toast the cereals. Add 2 cups of water to the pan and bring it to a boil. Cook for 8 minutes or until it is tender. Drain.
Step 5
Place the couscous emptied in a large bowl. Add the remaining oil, lemon juice, chopped peppers, tomatoes and pan juices and mix to add. Divide the salad between the bowls. Serve scattered with toasted walnuts, dill and feta.
