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Spring Pea Salad

September 26, 2018

 

 

Fresh buds on branches, sunny Floriade days and the smell of wattle bring an excitement to the air this time of year in Canberra. It is a time when every one gets out to reconnect to nature. 

 

This salad is all spring - green, crunchy and perfect for a lunch outside in the warming days.

 

 

Ingredients

  • ½ cup couscous

  • 1 cup soft herbs (mint, basil, dill, parsley), extra leaves for sprinkling

  • 1 garlic clove

  • 50ml oil

  • salt

  • Leafy greens (watercress, rocket or baby spinach or a mixture)

  • Peas (snow peas, sugar snaps or a mixture)

  • 1 cup walnuts, toasted

  • 1/3 cup Goats cheese, crumbled

  • ¼ cup currants

 

 

 

Method

Boil the kettle. Place the couscous in a bowl and cover with hot water. Cover and stand for 5 minutes. 

 

Place the peas in a bowl and cover with hot water. Stand for 5 minutes then drain and set aside.

 

Using a stick blender, blend the herbs, garlic, olive oil and a large pinch of salt until you have a smooth paste. 

 

 

 

To Assemble

Add the herby paste to the cooked couscous and fluff with a fork until the herby paste is mixed through and there are no large clumps of couscous. It may need an extra drizzle of olive oil.

 

In a large mixing bowl, combine the leafy greens, extra herbs, blanched peas, herby couscous, toasted walnuts and crumbled goats cheese and currants. Toss everything together and transfer to a serving bowl. 

 

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