We talk about food, a LOT. Lunch is an office obsession and when we started getting fruit delivered to the office there was an actual stampede. So it’s no wonder we made friends with Gousto. They deliver weekly recipe boxes to your door.  You choose the recipes for the week (they have loads) and they send you EVERYTHING you need to make them, ready weighed. So you can make fancy recipes with very little fuss. We love it.

We’ve chatted to Ruta from Gousto to learn more. And she’s given us her favourite recipe AND a £20 voucher for you to use against your first box.

How did it come about?

The idea of Gousto was born from our desire to cook adventurous meals but it was a struggle with our busy work lives, rarely finding the time for grocery shopping.

What’s so special about it?

With Gousto you don’t need that epic shopping list or fight through that soul-crushing queue at the checkout. All you need is your weekly box. We will deliver everything you need straight to your door, so we will do the hard work for you.

What’s your favourite recipe?

We do a really lovely rainbow salad with honey & cumin-roast beetroot, carrot and feta with a zingy ginger, lime and coriander dressing and toasted pumpkin seeds. It sums us up nicely; colourful, healthy, quick and above all easy.

Here’s the recipe.

Ingredients for 2 people:

-          250g beetroot

-          120g cous cous

-          200g carrots

-          100g Feta

-          2 tbsp honey

-          1 lime

-          1 tsp cumin seeds

-          15g fresh ginger

-          10g fresh coriander

-          30g pumpkin seeds

-          1 vegetable stock cube

-          salt, pepper, olive oil.


-          Preheat the oven to 220ºC/ 200°C (fan)/ 425°F/ Gas 7, boil a kettle.

-          Cut each beetroot into 8 wedges Peel the carrots, quarter lengthwise and cut into sticks (approx. 1.5cm), place the beetroot and carrot on an oven-proof tray. Coat the vegetable tray with 2-3 tbsp of olive oil and cumin seeds, season to your taste with salt and pepper. Crumble over 100g (all) of the feta, drizzle with the honey and mix well .Put in the oven for 15 min or until the carrots are slightly tender with some crunch. Meanwhile, dissolve the stock cube(s) in 200ml (400ml) of boiling water. Add the couscous to the stock and cover Set aside for 10min then fluff with a fork Put a small pan on a medium-high heat. Once the pan is hot, add the pumpkin seeds and toast for 3 min or until golden brown, set aside Make the dressing: grate the ginger finely, chop the coriander coarsely. Combine the coriander, ginger, juice of half the lime and 2 tbsp of olive oil for the dressing. Mix well with a fork until emulsified Season to your taste with salt and pepper 

-          Serve the beetroot, carrot and feta on a bed of couscous, drizzle with the dressing and sprinkle the pumpkin seeds on top Enjoy! 

If you like the sound of this, we reckon you should give Gousto a  try – if you follow this link you’ll get a HUGE £20 off your first box. Happy fancy cooking!

Visit https://www.gousto.co.uk/teapigs20 and choose your recipes!