Moroccan Beetroot, Roasted Chickpea & Couscous Salad - Ainsley Harriott

Ingredients

• 4-5 cooked beetroot
• 1 x 400g tin of chickpeas, rinsed, drained and patted dry
• 2 tsp olive oil
• 1 tsp cumin seeds
• ½ small red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• juice and zest of ½ large orange
• 1-2 tsp cider vinegar (we like Willy’s Fire Apple Cider Vinegar for its kick of horseradish)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh mint
• 1 x packet of Ainsley Moroccan Medley Couscous
• 50g feta, crumbled
• sea salt and freshly ground black pepper