Toss the saladwith the dressing and serve chilled. I anticipate the return of this seasonal vegetable as it’s packed with good nutrients and is high in antioxidants
This Couscous, Sweetcorn and Peppers Saladwith it’s bright summery colours together with it’s light citrusy mint flavouring, will add some pizazz to you next lunch, dinner or even a barbecue/braai table
Having been a vegetarian myself for over 10 years of my life, I know the frustration when you go out and all they can serve you at restaurants are crumbed mushrooms and a few slices of cheese and a lettuce leaf. For World Vegetarian Day which was on 1 October 2013, I served a delightful lunch for 17 of my good vegetarian clients and we had such a great time, that I feel I want to share especially the easy main course dish with my readers
In a large serving bowl add the quinoa, vegetablesand spinach. This salad is a great protein packed salad, that’s easy to whip up and tastes really good
boil water and add to couscous, season with salt and add melted butter,. Serve topped with chopped Fresh Corianderand a serving of Greek ‘Salad Dressing’ Chicken
So let’s call this couscousand chicken saladwith figs and peaches (and mint) a celebratory one. Add a cup of boiling water to the couscousand stir with a fork until the couscous has swollen, then add the butter
Roast the vegetables that have been diced with olive oil, salt, pepper, tumeric and other spices. I like to garnish with roasted vine tomatoes and a crumble of feta cheese
) Meanwhile, cook the Pasta as per the instructions on the packet - drain and drizzle with the remaining Olive Oil and the Balsamic Vinegar whilst still warm
Finally add the smashed feta cheese or Paneer cubes to prepare the vegetable salad more healthy and finally garnish it with some chopped black olives for additional flavor
Fluff up with fork and place in a bowl. Combine all the ingredients and whisk well. Place the butternut, broccoli and red pepper on a baking tray, drizzle with olive oil and season with salt and pepper
After you roast the vegetables, you toss them in a tangy vinaigrette and add in some black olives. This was a a great way to enjoy a lot of different vegetables at once
That’s one of the beauties of it, you can pretty much use whatever leftover vegetables you have. Cooking them slowly with attention ensures everything is bursting with flavour and makes the salad
Mix the noodles in with the vegetables. The salad will be delicious without too. Does take a bit of time to julienne the vegetables though…what was that about clouds and silver linings
Allow the tart to cool for a few minutes, then serve with a crunchy, organic herb salad. This can be especially challenging with little ones – they enjoy some vegetables but the green ones are usually the least popular (am I right parents
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