Red Pepper & Feta with Giant Cous Cous Salad

Serves: 2

Ingredients

• 6 HECK Chicken Red Pepper & Feta Chipolatas
• 250g giant cous cous
• ½ cucumber, diced
• 150g baby tomatoes, diced
• Handful of chives, finely chopped
• 200g pomegranate seeds, divided
• 2 white onions, thickly chopped
• 20g feta cheese, crumbled
• 1 tbsp smoked paprika
• 1 tbsp garlic powder

Method

1. Cook the giant cous cous according to the packet instructions. Drain and allow to cool slightly.
2. In a large bowl, combine the cooked giant cous cous with the diced cucumber, baby tomatoes, chives and half of the pomegranate seeds. Mix well and set aside.
3. Toss the chopped white onions with the smoked paprika and garlic powder until evenly coated. Place in the air fryer and cook at 180°C for 20 minutes, shaking halfway through, until softened and lightly caramelised.
4. While the onions are cooking, heat a frying pan over a medium heat and cook the Chipolatas until golden brown and cooked through.
5. Divide the giant cous cous salad between two plates or bowls. Arrange the roasted onions and chipolatas alongside.
6. Sprinkle the crumbled feta over the cous cous and scatter over the remaining pomegranate seeds.
7. Finish with a spoonful of red pepper hummus and serve immediately.