Grape, beetroot and cottage cheese salad

 Grape, beetroot and cottage cheese salad

INGREDIENTS

1 Cooked beetroot

1 tablespoon of cider vinegar

1/2 Cucumber cut into cubes with skin

q.s. Lettuce and wild arugula or spinach

1/2 Sliced ​​red onion

8 Cherry tomatoes cut into quarters

2 tablespoons of spelt or wholemeal couscous

1 tablespoon of balsamic vinegar

q.s. Lemon juice

1 cup of white grapes cut into quarters and seedless

1 low-fat cottage cheese or 1 cottage cheese

5 Pecan nuts or 1 handful of toasted pine nuts

1 dash of olive oil

1 pinch of salt

q.s. Black pepper

PREPARATION METHOD

Marinate the diced beetroot in cider vinegar.

Meanwhile, in a bowl, add boiling water to the couscous and cover with a saucer. Wait 2 to 3 minutes and then uncover. Use a fork to fluff the couscous.

Prepare the salad, add the well-washed leaves, couscous, cucumber and tomato, balsamic vinegar and lemon juice.

Mix well, add the beetroot and grapes.

Finally, add the cottage cheese and pecan nuts.

Season with a drizzle of olive oil, a pinch of salt and ground black pepper.