Gluten Free Beetroot & Goats Cheese COUSCOUS

GLUTEN FREE BEETROOT & GOATS CHEESE 'COUS COUS' - ideal for a lunch box, as part of a meal, or buffet. To make this we use Farabella's ANICI DI PEPE pasta

Ingredients (for 4 as a main meal or 10 if part of a Buffet)

250gms pasta
200gms cooked beetroot, chopped into small cubes (approx 1 cms size)
200gms goats' cheese (or substitute with Feta)
2 tablespoons of Extra Virgin Olive Oil
1 tablespoon of Balsamic Vinegar or Vincotto Vinegar Seasoning to taste

First cook the pasta. Put the pasta into a pan of boiling water with a little salt (not too much as there will be salt in the cheese). Cook for 9 minutes and stir gently very occasionally with a wooden spoon (about three times during the cooking time should be enough). Drain the pasta using a fine mesh collander/strainer. Put the pasta back into the pan and allow cold water to run into the pan until the pasta has cooled down completely (approx a minute or so). Drain the pasta and put into a bowl. Add the Extra Virtin Olive Oil and gently coat the pasta grains. At this point you can either put the pasta grains into the 'fridge until ready to use, or proceed to assemble your salad.

To assemble your salad: add the chopped beetroot, Balsamic (or Vincotto) Vinegar, seasoning to taste, and mix gently, but well The pasta grains will take on a really pretty colour from the beetroot. Put the Beetroot 'cous cous' into a bowl and top with roughly chopped goats cheese (or Feta) and serve.

Other suggestions using FARABELLA'S Anici di Pepe Pasta: Gluten Free Tabbouleh

(Copyright S. Corcoran August 2010)

 

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£3.99 Ex Tax: £3.99