Place the carrots on a baking tray lined with baking paper. Drizzle with olive oil and bake in the middle of the oven for approx. 12 minutes until just tender. Cook the beetroots in boiling water for about 10 minutes until just tender.
Cook the couscous according to the instructions on the package.
Cut off the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds.
Squeeze the lime. Place the lime juice, cream fraîche, cream and wasabi in a saucepan. Bring to the boil. Season with salt and pepper. Beat the sauce with the hand blender until the sauce is light and frothy.
Slice the carrots and beetroots lengthwise. Divide the couscous over 4 plates. Arrange the vegetables on top. Scatter with the pomegranate seeds and cress. Garnish with the frothy sauce.
Tip: Also tastes amazing with feta cheese or slices of halloumi fried golden brown in olive oil!
