Hello again! I hope that you are having a good week so far. Just a quick post from me to share the recipe for this gorgeous salad that i whipped up today for my lunch.
As much as I love Autumn and all the roast vegetables and casseroles that come with it I have been missing Summer recently so I created this salad to bring a taste of the Mediterranean back into my life, even if just for one lunchtime.
This is a wonderfully healthy dish (I promise) but I added a little bit of cheese (mozarella) and a dollop of carbs (wholegrain Israeli couscous) just to keep it from being too virtuous plus it makes the salad that bit more delicious and sustaining. I have kept the flavours simple here: all the best elements of a caprese, with a little extra zing from the lemon zest, but please feel free to add other vegetables or herbs if you have any lying around.
15 minutes prep and cooking combined
- 50g dry Israeli couscous
- 150 g cherry tomatoes, halved
- 50g mozzarella, cut into bite sized chunks
- 30g spinach, roughly chopped
- 1 handful of basil, roughly chopped
- zest of 1/2 lemon
- 2 tbsp olive oil
- salt and pepper
- 1 veg stock cube
- Preheat an oven to 180 degrees.
- Lay out the tomatoes on a baking tray and drizzle over 1 tbsp of olive oil and a pinch of salt and pepper. Roast the tomatoes for 10 minutes.
- Meanwhile bring a saucepan of water to the boil, add the stock cube and stir until dissolved. Add the couscous to the pan and cook for 10 minutes or until soft.
- When the couscous is cooked through drain it and then run it under water for around a minute to cool it down a little.
- Place the couscous in a bowl, mix it together with the olive oil, salt and pepper and then stir in the remaining ingredients: lemon zest, tomatoes, mozzarella, spinach and basil until they are evenly distributed. Taste a spoonful of it and adjust seasoning and lemon zest to your taste.
- Sprinkle over any remaining basil and then serve!
I hope you enjoyed this brief taste of the summer and let me know what you think!