Monday 22 August 2016

Summer salad with cauliflower couscous

gluten free, vegan, BBQ
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather. This a summer variation of my cauliflower couscous recipe from a few months ago, found here.

250g cherry tomatoes
1 large cucumber
a handful of chopped fresh parsley
a handful of chopped fresh basil
salt and pepper for taste 
500g spring greens

For the cauliflower couscous:
click here for recipe

For the dressing:
olive oil

Prepare cauliflower couscous following recipe here.
Slice cherry tomatoes and cucumbers. Combine tomatoes, cucumbers and cauliflower couscous in a salad bowl.
In mean time steam spring greens and drizzled with olive oil. Take care not to overcook, as the leaves will develop a bad flavour and smell. Season to taste with salt and black pepper. Sprinkle with olive oil.

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