Quick, easy and refreshing for summer
~ half bunch of watercress, roughly chopped
~ juice of half a lemon
~ seeds and juice of 1 pomegranate
~ mint leaves – about 10 or so, torn
Place watercress on the bottom of the bowl
Squeeze the lemon juice over the top
Add the torn mint and bang out the inside seeds and juice of 1/2 (or a whole) pomegranate.
Served with Thai Chicken Patties and Quinoa Pomegranate
I made this for Christmas Day – it went really well with the turkey but could also be served with chicken at other times of the year.
In a bowl, mix the following ingredients:
~ large handful of flat leaf parsley, chopped finely (about 1/2 bunch from a vege shop/supermarket)
~ handful of mint leaves, chopped finely
~ half to 3/4 cup of pistachio nuts, chopped finely
~ 1 cup cherries, stoned and chopped
Prepare the couscous by placing 1/2 cup dry couscous in a bowl and pouring over boiling water until it just covers the couscous. Cover the bowl with a plate and leave to absorb for about 5 minutes. Fluff if up with a fork and mix spoonfuls at a time through the rest of the tabouleh, until the couscous is distributed amongst the rest of the ingredients.
Add more or less of the above until you have the mix you like – it should consist primarily of the parsley and mint, with the nuts, cherries and couscous featuring throughout.
To make the dressing, get a small glass/jug and fill it to 1/3 way with olive oil. Top up to 1/2 way point of the glass with red wine vinegar and season with salt and pepper. Mix it well and then spoon over the tabouleh salad until just dressed – don’t put too much dressing on, or it will end up sloppy.
Three simple ingredients for this delicious salad – great for leftovers too!
~ 3 med-large beetroot
~ 1/4 block of danish feta
~ handful of mint leaves
Clean the outsides of the beetroots with a scrubbing brush and cut into chunks, about 2cm square
Sprinkle with salt and pepper, and a little olive oil and roast at 180C for about 30 minutes, or until soft when a fork is inserted
Place in a serving dish and allow to cool for about 10 minutes
Dress with juice of 1/2 a lemon and some olive oil as well as a little more salt and pepper
Crumble over the feta, tear the mint leaves and sprinkle them over the top
Quinoa is a great base for salads, you can add almost anything to it to make a delicious accompaniment to your meal.
Combine all the below ingredients in a bowl and mix carefully.
~ 1 cup dry quinoa, boiled for 10 mins and drained
~ 1/2 large broccoli, cut into florets, blanched for 1-2 mins in boiling water and drained
~ handful of pinenuts, lightly toasted for a couple of minutes in a pan
~ 10 cherry tomatoes, quartered
~ 3 spring onions, pan fried
~ 1/2 tsp ground coriander
~ salt and pepper
~ juice of half a lemon
~ drizzle of olive oil
~ handful of mint leaves, torn