After all the indulgence of the past couple of days, it was quite necessary to eat something less decadent!
We ate too many chocolates, chocolate cake, meat and other delicacies and drunk far too much wine and sparkling cool drinks.
This colourful salad will lighten up any day,
Even in winter when the days are grey,
Serve it as a vegetarian meal,
Or next to meat if it is hearts that you want to steal!
…and yes, this colourful dish made me all lyrical!!
Make it for your next Vegetarian meal!
250ml corn kernels
1 green pepper, cubed
1 red pepper cubed
15ml olive oil
80ml basil pesto
1 red onion, sliced
3 spring onions, sliced
250ml baby rosa tomatoes, sliced in halve
3 carrots, peeled and sliced with a potato peeler into ribbons
250ml rocket leaves
salt and freshly grounded black pepper
All the ingredients must be at room temperature, so take all the vegetables out of the fridge an hour before the time.
Steam the corn kernels until cooked.
Blanch the peppers in boiling water.
Bring the water to the boil with a pinch of salt and the olive oil. Add the couscous and remove from the heat. Cover the pot and leave the couscous for 5 minutes. Mix the couscous with a fork, add the butter and basil pesto and mix through.
Add the steamed corn kernels, blanched peppers, red onion and spring onions to the couscous. Mix through.
Transfer the couscous mixture to a serving dish. Add the tomatoes, carrot ribbons and rocket leaves. Season with salt and pepper and serve immediately.