Cous cous that isn’t
I admit to really enjoying a salad that has fresh or dried fruit in it. (Have you heard it said that intelligence is knowing a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad?) Oops . . I’ve slipped off the subject of sharing with you a recipe for a salad I really enjoyed.
I can tell you what was in it, but you can be pretty well guess the amount of each you want to put in. It was called cauli cous cous salad, but as you will see, there’s no cous cous in it - but it looks like it! I used my V-form slicer to slice up the cauliflower before chopping the slices into finer pieces. Or a grater attachment on a food processor, if you have one.
Lightly toast the seeds in a dry pan to make them taste fresh and delicious.
Ingredients salad
1 sml cauliflower shredded
half a red capsicum finely diced
sml handful of toasted pepita seeds
sml handful of toasted sunflower seeds
sml handful of sliced olives
sml handful of currants.
sprig parsley finely chopped
sprig of mint leaves chopped
Ingredients dressing
1/4 cup olive oil
1/4 cup vegetable oil
1 tspn turmeric
salt and pepper
Method
Toss all salad ingredients together. Mix dressing ingredients well and pour over salad and toss through. Glen
