My love of israeli couscous is well documented, and this roast vegetable israeli couscous salad is the perfect way to keep eating it all through autumn and winter! Packed with delicious roasted root vegetables this salad is simple but hearty enough to make both an excellent lunch or a side for dinner.
Whenever I make a salad with brown rice as the base I always feel like it needs lots of seeds and nuts to match the nutty flavour of the rice, and this brown rice pumpkin salad is no exception! Jam packed with walnuts, pepitas and sunflower seeds this salad is high on the crunch factor as well as full of flavour!
My little balcony garden herbs are flourishing at the moment so I thought it was time to whip up some more pesto, which I then used to make this super easy, super tasty pesto Israeli couscous salad!
As I mentioned in my Vegan High Tea post, I made a couple of dips as part of the feast – one of which was this White Bean & Rocket dip. It’s incredibly simple but super delicious, and works just as well as a sandwich spread as it does as a dip. Perfect!
Now that asparagus is back in season I wanted to use it in a salad for my work lunches this week. I have been on a bit of a goats cheese kick lately but decided to pair it with another of my favourite cheeses – haloumi – in a fresh and delicious quinoa salad. It turned out really well and I found myself looking forward to lunch at work even more than usual – and that’s saying something!