BILTONG & COUSCOUS COMFORT STACK

INGREDIENTS

Salad;

• 2 oz Made by True sliced beef biltong (for your taste selection, see our sliced biltong’s flavor variety here)
• 9 oz baby spinach leaves
• 2 oz fresh rocket leaves
• 7 oz diced butternut
• 9 oz whole-wheat couscous
• 3.5 oz butter
• 3.5 oz pumpkin seeds
• 1 avocado
• the juice from ½ a lemon
• salt and pepper to taste

Salad Dressing;

• 8 oz buttermilk
• 2 tbsp full cream Greek yoghurt
• 2 cloves fresh garlic, crushed
• ½ a red onion, finely chopped
• ½ cup fresh basil, chopped
• 2 tsp Dijon mustard
• 3 tbsp olive oil
• salt and pepper to taste

PREPARATION

Dressing

• Add all the dressing ingredients in a bowl and whisk well to combine.
• Set aside and refrigerate.

Salad

• Preheat oven to 360°F.
• Preboil the diced butternut for approximately 5 minutes until a fork easily penetrates it, then drain and cool.
• Spread evenly on a baking tray and roast at 360°F for 15 minutes. Set aside and allow it to cool.
• Bring a cup of water to the boil, add the couscous and stir evenly. Steam it for 1 minute.
• Remove the couscous from the heat and mix it through with the butter.
• Finely chop the rocket leaves and add it to the couscous.
• Allow it to cool for a few minutes.
• Spoon the couscous mix evenly onto a flatly surfaced salad platter and top it with baby spinach leaves.
• Roll the diced roasted butternut in pumpkin seeds and spread it over the greens.
• Dice the avocado and toss in the remaining half a lemon’s squeezed juice before adding a generous amount of ground pepper.
• Spread the avocado evenly over the salad.
• Generously sprinkle the beef biltong slices on top.
• Add ground salt.
• Use ranch dressing to taste.

Shop Made by True Biltong