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#WFD – Summer Salad
Cool off after a long day with this light, delicious summer salad.
POLOKWANE – When it comes to warmer weather, one doesn’t really want to eat a heavy meal at the end of the day, that is why a salad is the perfect dish.
This recipe by What’s for Dinner will take you around 25 minutes to cook.
Ingredients
- 1 baby marrow, small
- 30ml margarine, stork
- 1 red oinion, finely chopped
- 1 red pepper, finely chopped
- 200g couscous, unsalted
- 1 x KNORR Vegetable Stock Pot
- 500ml boiling water
- 1 tbsp ginger, freshly grated
- 1 spring onion, chopped
- 2 pinches saffron
- 1 tbsp parsley, finely chopped
- 1 handful curly leaf lettuce, torn
- 3 radishes, finely sliced
- 3 tbsp chickpeas, unsalted
- 3 tbsp berries of choice
Method
- Grill the baby marrow slices and set aside.
- Heat the Stork Margarine in a large saucepan over medium heat.
- Add the onion and red pepper.
- Cook for 5 minutes, until softened and starting to colour.
- Add the couscous and Knorr Chicken Stock Pot and stir through.
- Remove from the heat.
- Add the boiling water, ginger, spring onion and the saffron to the couscous, cover and leave for 10 minutes, until all of the water has been absorbed.
- Fork the couscous to separate, add the baby marrow, chopped parsley and chick peas and mix through gently.
- On a large plate mix together the lettuce, couscous, radishes, berries.
- Drizzle with a dressing of your choice to serve and add extra berries if desired.
