It’s not exactly proper salad weather in the UK, but if its relatively warm (15°c+) and it’s not raining, BBQs and salad become compulsory. A salad by definition is just a collection of small pieces of food, served cold. With a little imagination some beautiful dishes can be created with all manner of ingredients.
This salad is just a collection of giant couscous, oranges, baby fennel and would be perfect served with some grilled meats from the BBQ or a simply grilled meat.
- 1/2, finely chopped Red Onion
- 125g Giant Couscous
- 3 Large. Oranges
- 3-4 pieces Baby Fennel
- 1 Chicory
- 2 Tbsp White Balsamic Vinegar
- 2 Tbsp Honey
- 3 Tbsp Olive oil
- 10g, finely chopped Dill
- Place one of the oranges in a pan, cover with water and boil for 30minutes. Remove, split in half and take out any seeds. Puree the whole thing with the vinegar and honey.
- Segment the other two and squeeze the flesh so that the juice goes into the dressing. Season the dressing with salt and pepper and whisk in the olive oil.
- Fry the couscous in some oil for 3 minutes. Add 350ml cold water, bring to the boil and then simmer for 5 minutes. Turn off the heat and leave the couscous to absorb the remaining liquid. Once cooled, stir in 3 tbsp of the dressing and set aside.
- Slice the remaining vegetables as thinly as possible. Toss together with some dressing, chopped dill and the couscous. Drizzle the remaining dressing over the top.