27/02/2026
Only got 6 minutes π€ You will want to save this recipe π
Our founder Kate Weiss knows what βbusyβ feels like. Prep the cous cous, dip and eggs the day before so you whip this up in under 6 minutes.
βοΈCreamed Beetroot + Kefir Summer SaladβοΈ
1 cup pearl couscous
1 tablespoon Olive Oil
3 tablespoon of lemon juice
1/4 cup chopped parsley
3 tablespoons chopped dill
3 eggs
Teaspoon white vinegar
150g feta (half block)
Salt + pepper
βοΈKefir Beetroot DipβοΈ
1/2 cup Table of Plenty Lactose Free Kefir
4 small pre cooked baby beetroots
2 tablespoons lemon juice
1 small horseradish
1 clove fresh garlic (crushed)
Salt + pepper
βοΈToppingβοΈ
Crushed Table of Plenty Salt & Vinegar Mini Rice Cakes
~Make It~
Cook the couscous following the instructions.
Transfer to a bowl and add olive oil and lemon juice, season and mix well. Add the chopped parsley and dill and mix again.
Place the beetroot in a blender with the yogurt, two tablespoons of lemon juice, horseradish, garlic and a good pinch of salt and pepper. Blend until you get a smooth cream.
Poach eggs by adding splash of vinegar to boiling water. Add egg and cook for approx 2 minutes.
To serve, smear dip around edge of a plate. Add scoop of couscous, crumble with feta cheese and place the poached egg on top.
Sprinkle with dukkah + crushed rice cakes.