Saturday, 23 August 2014


Summer Salad.

70g cup of giant couscous and bulgar wheat mix
130g sweet potato, approx. a quarter of an average sized
Salad leaves; rocket, sorrel, spinach
3 mushrooms
2 tomatoes
1 tbsp pumpkin seeds
1/2 lemon

Dressing:
2tsp mustard of choice
2tsp virgin olive oil
1tsp honey
1tsp lemon juice
pinch of chilli powder
pinch of salt

Pre-heat your oven to 160C.
Place your wheat on to the hob with 5 parts water to 1 part grain. Boil for 6-8 mins until cooked through and the water has been absorbed, then remove from heat and allow to cool, stirring once to make sure it doesn't stick.
Slice up the sweet potato into chunks, place on a baking tray with a little virgin olive oil and lemon pepper seasoning, then place in the oven for 15 mins.

Meanwhile, mix all your dressing ingredients together, pour over the cooled wheat and mix in (add a little more salt to the wheat if you like.) Plate up the salad, slice up the mushrooms and tomatoes and add to the oven tray to cook for a further 5-10 mins. Remove and allow to cool before placing on the salad with wheat, sprinkling with pumpkin seeds and a squeeze of lemon juice. I also had a bit of hummus with mine.

Serves 2