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#WFD – Summer Salad
Drizzle with a dressing of your choice to serve and add extra berries if desired.
POLOKWANE – Salads are always a good idea if you’re looking for something light and easy to make for supper.
What’s for Dinner says this refreshing summer salad recipe is bursting with sweet flavour. Grilled baby marrow, red peppers, onions and couscous make a filling base that’s then topped fresh berries.
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.
