Bocconcini, Beetroot & Orange Salad

• 250g Israeli cous cous
• 200gr Tub Floridia bocconcini
• 5 yellow baby heirloom beetroot cooked
• 1/2 cup golden raisins
• Zest of 1 orange
• 3 tbsp dill, roughly chopped
• 8 large mint leaves roughly chopped
• 250g Israeli cous cous
• 200gr Tub Floridia bocconcini
• 5 yellow baby heirloom beetroot cooked
• 1/2 cup golden raisins
• Zest of 1 orange
• 3 tbsp dill, roughly chopped
• 8 large mint leaves roughly chopped

1. Cook your Israeli Cous Cous in a large pot of salted water for 3-5 minutes or until cooked through. It should have some texture to it, the pearls need to keep their shape.
2. Strain hot water and run cold water over the cous cous until it has cooled. Strain well and set aside to make your dressing.
3. In an airtight jar place all of your dressing ingredients & shake, shake, shake until you have a beautifully emulsified dressing and pour over the cooked cous cous.
4. Add orange zest, raisins, & herbs stirring lightly to combine. Taste for seasoning and add a little salt if needed.
5. Peel and slice your yellow beetroot. To finish your beautiful salad place the beetroot & bocconcini on top of your fragrant cous cous & enjoy. You can garnish with some baby mint leaves and olive oil if you like.

Note: If you can’t find golden raisins. Cranberries or crimson raisins are delicious alternatives. If you like nuts in your salad, 1/4 cup of toasted pistachios would make a great addition.