How is it December already?
So today I’m sharing a great salad you can have ready for your summer entertaining…highly nutritious and 100% delicious.
All you need is a bunch of fresh herbs, some greens, chickpeas, oven baked veggies which are done very easily and some cous cous.
This salad is also great with some fetta cheese, so feel free to add some cheese if that’s what you like, otherwise enjoy as pictured.
Here’s what you’ll need:
1 cup spelt cous cous (soak in 1 1/2 cups boiling water, stir and leave aside to set and cool)
1 cup pre-cooked chickpeas roasted with paprika, chili, sumac and olive oil
2 cups baby spinach leaves
beet baby leaves (handful)
4 beetroots peeled, quartered and pre-baked with thyme and olive oil
2 large carrots peeled, sliced and pre-baked with thyme and olive oil
1 large red onion, sliced and pre-baked with thyme and olive oil
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 cup flat leaf parsley
1/2 cup coriander (cilantro) leaves
Dressing: juice of 1 lemon or balsamic, extra virgin olive oil and salt flakes
Once you have all the veggies and chickpeas baked and cooled you can start to assemble or layer the salad. So I layered this with some of the spinach first then sprinkled in the cous cous and kept layering and adding the veggies so you can see the rainbow effect. Fresh herbs and chickpeas were left to the end as was the garnish.
Salads are truly my favorite savory dish in the summer time and I love to get creative and make them as tasty and different as possible.
What’s your favorite summer salad?
Happy Thursday everyone, catch you all later xx
