This salad is a winner, great as a stand-alone dish or amazing with roast lamb on the Weber.
200g
couscous, cooked according to package instructions
1
small red onion, finely chopped
200g
broad beans, blanched and skinned
1
bunch asparagus, blanched
1
small bunch dill, chopped
1
small bunch mint, chopped
1
large pomegranate, deseeded, or buy pomegranate rubies and avoid deseeding
1
lemon, juiced
1
clove garlic, crushed
1
packet pistachios, shelled
1
bunch wild rocket
4
tbsp olive oil
1
wheel feta cheese, crumbled
salt and pepper, to season
Heat 200ml water with 1 tbsp olive oil and salt, add couscous and stir well. Cover and set aside for 5 minutes. Cook beans in boiling water for 3 minutes. Drain and refresh. Remove and discard skins. Fluff couscous with fork; add beans, dill, mint, asparagus, red onions, pomegranate seeds and feta. Whisk together the lemon juice and olive oil, add garlic and seasoning and drizzle over salad. Scatter pistachios and serve with rocket and lemon.
We recommend Naude Estate Naude
A super classy white blend from a fairly new producer. Elegance and balance. Always great to try something new.
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