Since getting my little BBQ for Christmas I have been wanting to use it for as many meals as humanely possible and this salad was a fantastic way to make that happen. Grilling vegetables brings out such delicious flavours and summer veggies work particularly well for this so a grilled summer israeli couscous salad seemed like the obvious choice!
At this time of year I really like easy, lazy dinners like grilled haloumi or veggie burger patties served with delicious side salads. I’ve always been a fan of the ol’ potato salad (because, well potato!) but this strawberry spinach salad is one of my new favourites. It’s fresh, summery and delicious and is super easy to scale up if you have a crowd to feed!
As we hurtle towards Christmas I’m starting to think of what I can make for all the upcoming work gatherings, catchups with friends and the like. As I’m much more of a savoury tooth than a sweet tooth (is that even what it’s called? A savoury tooth?!) I like to be in charge of salads and dips, so today I thought I’d share a recipe for one of my new favourites – roast beetroot & feta dip!
These deliciously eggy tarts are a variation on the Sundried Tomato & Feta ones I made back in January and are perfect for a grab & go breakfast, or as a light lunch when served with a side salad. This time they’re zucchini, pea & feta tarts instead!
Pearl couscous is one of those ingredients I don’t cook with anywhere near enough, so when I was trying to come up with a salad as part of lunch for Mother’s Day I knew it was time to pull it out of the pantry again. It’s such a great base for a salad, and holds up well for leftovers too (if it lasts that long!).