ROASTED RED CAPSICUM AND BROCCOLI COUSCOUS SALAD

1. Preheat your oven to 210°C and line 1–2 large baking trays with baking paper. 

2. In a small bowl, toss the chickpeas with a drizzle of oil, the smoked paprika and cumin and season with salt and pepper. Spread across a baking tray. 

3. Put the LeaderBrand broccoli, capsicum and red onion on a large baking tray, drizzle with oil and season with salt and pepper. Roast both trays for 20–25 minutes until the vegetables are golden and caramelised at the edges and the chickpeas are beginning to crisp. 

4. While the vegetables roast, cook the Israeli couscous as per the packet instructions. Drain well. 

5. Whisk together all the vinaigrette ingredients and season well with salt and pepper. 

6. Spread the warm couscous across a large serving plate or shallow bowl. Scatter over the LeaderBrand Wild Rocket or Baby Spinach and follow with the roasted vegetables. Scatter over the chickpeas, drizzle over the sumac vinaigrette and finish with the crumbled feta.  

• 1 LeaderBrand Broccoli, cut into florets
• 2 large handfuls LeaderBrand Wild Rocket or Baby Spinach 
• 2 red capsicums, deseeded and cut into 2-3 cm strips 
• 1 red onion, cut into wedges 
• 1 x 400g tin chickpeas, drained and rinsed 
• 1 tsp smoked paprika 
• 1 tsp cumin 
• 1 ½ cups Israeli couscous  
• 100g feta, crumbled

Sumac vinaigrette 

• ¼ cup olive oil 
• 2 tbsp red wine vinegar 
• Zest and juice of 1 lemon 
• 1½ tsp sumac (optional) 
• 1 tsp dijon mustard 
• 1½ tsp honey 
• 1 clove garlic, finely grated