Saturday, 1 August 2015

Cherry Almond Feta and Mint Cous Cous Salad

Hello! And welcome back to my blog.

My blog: the experiment that became a hobby, my place to share my kitchen musings.




But with life’s distractions and developments (friends, new jobs, holidays, arguably an inch of laziness) my musings became few and far between and the experiment was over.

Yet, something has drawn me back, as it always seems to.

I've been thinking and reflecting on that something. What is it that draws me back?

The conclusion I have come to is nothing deep, or terribly meaningful.  It’s just that, well, food excites me.

And when food really excites me, I...
a) eat it a lot and
b) I want to share my excitement

...mainly because I want to talk about it. It’s really all about talking and eating. Those two things pretty much sum me up!

Which brings me to my latest recipe: a salad.

Yep, I'm into salads. The girl whose favourite foods usually contain potatoes – fried is the preferred cooking method.




To be more precise I'm into my cherry and feta salad. A duo dreamt up in a weird thought experiment (no, really, I was literally in my bed about to go sleep when I remembered the cherries in the fridge.. and then my mind went running off into a world of recipes), that, when brought to life, surprisingly turned out not to be a nightmare.  

So, when I say I'm into salads I guess what I mean is I’m enjoying non fried things a lot now too. I'm still not convinced by bowls of leaf.

This salad is all about sweet and savoury; soft and crunch. It takes less than 15 minutes to make, can be made in big batches and kept in the fridge and it the perfect summer lunch (it has been my lunch box staple for the past 3 weeks).

And if that hasn't convinced you to try it, click below and see just how easy it is to make.





Cherry, Almond, Feta and Mint Cous Cous Salad (serves: 4)
Prep time: 10 minutes for cous cous

250g dry cous cous
150g cherries, chopped
150g feta cheese, cubed
25g unsalted roasted almonds, chopped
10 mint leafs, chopped
100g blueberries left whole
olive oil
balsamic vinegar

  
1.       Hydrate the cous cous by covering in hot water. Add a pinch of salt and olive oil for taste.

2.      Chop your cherries into bite size chunks. Do the same with the feta,  almonds and mint.

3.      Fluff up the cous cous using a fork and add all the ingredients into a bowl.  (Tip: switch up the recipe by adding hazelnuts instead of almonds, of figs/ oranges instead of blueberries. Both super healthy and delicious!)


4.      Mix and dress the salad with a splash of olive oil and balsamic vinegar to taste and the salad is ready to serve, or be divided up into lunch boxes. 


Until next time...



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