Photo: Ashley St George (@ashfoodiephotos)
“Every salad you serve is a picture you have painted, a sculpture you have modeled, a drama you have created.”
― Carol Truax, The Art of Salad Making
Getting excited for barbecue season? We certainly are.
This salad is green, crunchy and perfect for a spring lunch outside, and makes the perfect accompaniment to a spring barbecue spread.
(PS: it's also great for using up leftover herbs in the fridge!)
½ cup couscous
1 cup soft herbs (mint, basil, dill, parsley), extra leaves for sprinkling
1 garlic clove
Leafy greens (watercress, rocket or baby spinach or a mixture)
Peas (snow peas, sugar snaps or a mixture)
1 cup walnuts, toasted
1/3 cup Goats cheese, crumbled
¼ cup currants
Boil the kettle. Place the couscous in a bowl and cover with hot water. Cover and stand for 5 minutes.
Place the peas in a bowl and cover with hot water. Stand for 5 minutes then drain and set aside.
Using a stick blender, blend the herbs, garlic, olive oil and a large pinch of salt until you have a smooth paste.
Add the herby paste to the cooked couscous and fluff with a fork until the paste is mixed through, taking care to ensure there are no large clumps of couscous (it may need an extra drizzle of olive oil).
In a large mixing bowl, combine the leafy greens, extra herbs, blanched peas, herby couscous, toasted walnuts and crumbled goats cheese and currants.
Toss everything together and transfer to a serving bowl.