This fruity salad is lovely blend of tang and salt. It’s a great summer dish. Serve with crusty bread on the side as a main course. Replace the couscous with quinoa if you prefer. Omit the grains, and you have a refreshing side salad to go with a filling main course. You can add some steamed beetroot cubes instead of the grapes.
What you need-
1 orange, wedges with white pith and seeds removed
12-14 black/red grapes
Bunch of greens of your choice (mixed lettuce/rocket/baby spinach)
1 tbsp chopped mint leaves
2 tbsp toasted almonds or walnuts, chopped
1 tbsp chia seeds
1 tbsp sunflower seeds
½ cup cooked pearl couscous (add more if you like)
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar (lemon juice will also do)
1 tbsp honey
1 tbsp orange juice
1 tsp wholegrain mustard
Sea salt and freshly ground pepper
Putting it all together
In a large bowl, add the green leaves, oranges, grapes, mint leaves and couscous. Chill in refrigerator while you make the dressing.
In another small bowl, mix together all ingredients for the dressing.
Toss the dressing with the salad mix. Adjust seasoning to taste.
Top with crumbled feta, almonds, sunflower seeds and chia.