Pea, mint and feta salad
Boil the kettle, put couscous/bulgur wheat in a heat proof bowl with enough room to add 1 cup of boiling water. Cover couscous with the boiling water and cover the bowl with cling film for about 20minutes.
Make the dressing by combining the olive oil, lemon juice, mustard and chilli flakes in a jar. Shake until well combined.
Chop the broccoli into small bite size florets and put into a heat proof bowl and cover with boiling water for about two minutes. Drain, rinse in cold water and leave to continue draining.
Do the same with the peas but only leave them in in the hot water for 1 minute before draining and rinsing them under cold water.
Grab a large salad bowl and cover the bottom with rocket.
After 20minutes remove the cling film and fluff the couscous with a fork then cover with the dressing. Add the broccoli and peas mixing them through gently with your fingers.
Place the couscous mixture on top of the rocket and top with mint leaves, feta and pine nuts.
Finish with a drizzle of olive oil, a squeeze of lemon and a good crack of pepper.
Ingredients
Directions
Boil the kettle, put couscous/bulgur wheat in a heat proof bowl with enough room to add 1 cup of boiling water. Cover couscous with the boiling water and cover the bowl with cling film for about 20minutes.
Make the dressing by combining the olive oil, lemon juice, mustard and chilli flakes in a jar. Shake until well combined.
Chop the broccoli into small bite size florets and put into a heat proof bowl and cover with boiling water for about two minutes. Drain, rinse in cold water and leave to continue draining.
Do the same with the peas but only leave them in in the hot water for 1 minute before draining and rinsing them under cold water.
Grab a large salad bowl and cover the bottom with rocket.
After 20minutes remove the cling film and fluff the couscous with a fork then cover with the dressing. Add the broccoli and peas mixing them through gently with your fingers.
Place the couscous mixture on top of the rocket and top with mint leaves, feta and pine nuts.
Finish with a drizzle of olive oil, a squeeze of lemon and a good crack of pepper.
