PHOTOGRAPH BY GILL MURRAY

PHOTOGRAPH BY GILL MURRAY

SUMMER SALAD

By Theodore Chana

Theo is delighted to bring you this summer salad recipe.

This simple, summer salad feast is bursting with nutritious ingredients, delicious flavours and textures – it’s packed full of goodness. Perfect for a healthy lunch or al fresco dining.

The wonderful colours in this salad really pop! 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4

INGREDIENTS

  • 200g Reduced fat feta cheese (optional)

  • 400g Giant couscous

  • 2 Sweet potatoes

  • 1 Cauliflower

  • 1 Head of kale

  • A dressing of your choice

  • A handful of chives

  • Baby coriander for garnish

  • 1 Orange

  • 4 Spring onions

  • 100g Pistachios (de-shelled weight)

  • 1 Tbsp of turmeric

METHOD

  1. Put a pot of water on the heat and bring to a boil

  2. Pour in the couscous with the turmeric and leave to simmer for about 7 minutes or until the couscous is soft then set aside to cool.

  3. Peel, dice and boil the sweet potato until slightly soft, then add the cauliflower, when the cauliflower is nearly cooked, add the kale. Ensure you cook the kale for no longer than 2 minutes as you want it slightly crunchy.

  4. Chop the spring onions and chives finely and put to one side. If you can get chives that have flowers on them you can save the flowers to sprinkle on the top.

  5. Segment the orange being very gentle, if you have a blow torch, lightly torch each segment, if not, grill the orange until lightly charred.

  6. Combine your couscous and vegetables into a bowl then add your chosen dressing and toss.

  7. Put on a plate and dress with pistachios, spring onions, chives, low fat feta cheese and orange.

MADFITT TIP - Why not add a grilled salmon fillet or chicken breast to add extra protein to this flavoursome dish.