A gorgeous middle eastern inspired salad that is great just by itself as a packed lunch or served with grilled lamb chops or halloumi as a more substantial summer supper. The contrast of the fragrant and warmly spiced couscous, broccoli and cauliflower with the sharpness of the pink pickled onions and the lemony tahini dressing is yummy.

This recipe was really inspired by cooking at the Skip Garden in the winter, when often British carrots and beetroots were some of the few seasonal, local and organic vegetables I could get hold of. It’s a gorgeous salad to make in the late Autumn months (when pomegranate’s are at their best) and the bejewelled nature of the glistening carrots, beetroots and pomegranate seeds somehow suits the season.

I designed this dish for our recent (and first ever) ‘Introduction to Homebrewing’ course. In an effort to keep everyone fed and watered we prepared various dishes to go with the different beers we served throughout the afternoon.