This tasty colourful salad makes a delicious summer supper. Cooked frozen soy beans work just as well as fresh.
125g dry couscous
3 medium sweet potatoes, peeled and cut into wedges
400g fresh or frozen green zoya beans, cooked
3 tbsp olive oil
1 tbsp orange juice
1 lemon, the zest of one quarter and 1 tsp of juice reserved
2 tsp honey
1 tsp white wine vinegar
1 pinch salt
1 bunch fresh basil, chopped
1 pinch black pepper
3 spring onions , chopped
100g crumbled goat's cheese
Make the dressing: combine 2 tbsp of olive oil, the orange juice, lemon juice and zest, basil, white wine vinegar and honey in a jar with 1/4 tsp salt and 1/2 tsp black pepper. Put on the lid and shake.
Cook couscous as per pack instructions.
Par-boil potato wedges in boiling water then fry with 1 tbsp oil until golden. Add them to the couscous, soya beans and spring onions; add dressing. Toss, sprinkle over goat's cheese, serve.