Using vegetables that are in season is a must as they are at their best.
Ingredients
The secret with a good salad is there is a good balance with texture, sweetness, and acidity. A mix of cooked, raw and pickle veg make it interesting as well. And some vegetable crisps are always a great addition and super simple. A mix of a warm and cold is always good in salad.
Serves: 4
Giant Couscous
- 250g Giant couscous
- 1 litre stock
Pickle for vegetables
- 250g honey
- 250g white vinegar
- Coriander seeds/mustard seeds
- Olive Oil
- Bay leaf
Vegetables
- 2 whole Beetroot
- 1 single Kohlrabi
- 1/4 Cauliflower
- 2 large leave Kale
- 1 Apple diced
- 30g Pomegranate seeds
Dressing
- 1 tablespoon honey
- 3 tablespoons lemon
- 6 tablespoons olive oil
- Sea salt
- Cracked black pepper
- Fresh herbs of your choice
- 20g Crispy pumpkin seeds for topping
Method
Giant couscous
- Fry off giant couscous in a pan until golden with some olive oil.
- When it has an even colour, pour in some hot vegetable stock/ chicken stock or water if you don't have any stock. Cook over a medium heat until all the water has evaporated.
- Check the couscous, if it is still crunchy add more liquid and continue to cook for another few minutes. Couscous needs to be soft, but not mushy.
- When cooked, pour into a tray or bowl and cool slightly. It will stick together like pasta, so add a little olive oil and mix it together.
Pickle for vegetables
- Caramelise honey in a saucepan- deglaze with vinegar. All spices and seeds- bring to the boil and set aside.
- You can use this to pickle any vegetable
- Depends on the vegetable- if a green like a cucumber- you want to keep the colour so you do not add the pickle when it is too hot- as it will discolour the cucumber.
Vegetables
- Cut the vegetables as you want.
- Peel the outside of the kohlrabi, slice thin and mix in a bowl with lemon juice, olive oil and sea salt-
- Blanch cauliflower in salted water- for 4/5 minutes- drain- caramelise in a pan with a little salt and pepper
- Rub kale leaves with olive oil- and place in oven 160- 10 minutes/ until dry and crispy
- Dice 1 apple.
- Add pickle to any vegetable you want
Assembly
- Coat the seeds in a little olive oil, and some spice of choice - I like fajita spice.
- Toast seeds at 180 degrees for 4/5 minutes until crispy.
- Heat couscous in a pan with some salt and pepper, and mix in some fresh herbs, basil or coriander work well.
- Add on your different vegetables, on top and seeds.
- Add some green leaves with some dressing on top
Enjoy!
