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Wednesday, 19 June 2019

#Foodie - Summer Salad


Nothing says summer like a fresh salad

shake up your greens with seasonal veggies like cucumber, chickpeas, avocado and tomato with rice and so much more!

For the recipe above you will need:
couscous
vegetable stock, boiling
can chickpeas, drained and rinsed
Sliced on the slant radish

Spinach
pinnuts
1 Pomegranate




Add the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in pomegranate with balsamic vinegar or a dressing of your choice, add some radishes and pinenuts. Mix well and pile on to a large serving dish.


To find similar recipe's check out this link to find out more, if you like us and looking to go plastic free why not check out the veggies from the organic delivery company





If your not one for sauces, we've got another dish you 


You will need:

Long grain Rice
Chickpeas
Cucumber
Tomato
Avocado
juice 1 lemon

With this dish all you will need to do is prepare the dish cook the rice and chop up the ingredients. Add in a some lemon Juice or dressing of your choice and its ready to go. A great quick meal for when you are busy. 



Anya - Jersey Blouse







Or if you are a connoisseur of salads, why not try this dish above

You will need:
Spinach 
Cabbage
Pomegranate
Butternut Squash
Walnuts
Halloumi cheese
Artichoke 

This dish will take a bit more preparation time and cooking skill.

Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now chop the artichoke  and put the cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside . Then add the butternut squash to the pan.


If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the cabbage and pomegranate, and drizzle with the remaining dressing. Serve as soon as possible.



Find out more on BBC good food




Or for a light bite

An avocado filled bite with feta cheese, tomato, courgette 


  • Just before serving, cut the avocados in half lengthwise, remove the pit and discard then fill with your filling. Just add feta, red pepper, green onion, olives, oregano, olive oil and vinegar, stir well, and set aside. A tasty light bite.

For more information select this link 






Sincerely Madia
& Matilda

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