Clementine, Cranberry & Couscous Salad with Stilton
The combination of sweet and juicy satsumas with tangy cheese and our delicately spiced couscous is delicious and the vibrant cranberries really bring this salad alive. A perfect side dish for the festive season – great with leftover turkey or ham – or enjoy on its own as a light lunch. Works well with our Spice Sensation or Tomato & Chilli Couscous.
Method
Place the red onions in a sieve and slowly pour over the water from a just boiled kettle. Leave to cool slightly then place in a small bowl with the vinegar and a pinch of sumac and sugar. Leave to pickle for 15 minutes.
Prepare the couscous according to the packet instructions and fluff with a fork. Toss through the cranberries, parsley and mint.
Put the couscous on to a serving platter. Drain the onions from the vinegar (reserving the vinegar) and scatter over the couscous. Arrange the satsuma segments on top and scatter over the toasted almonds.
Mix the drained vinegar with the olive oil, honey and season with salt to make a dressing. Spoon over the salad and scatter over the crumbled stilton. Sprinkle with a little sumac before serving.
Ingredients
- ½ small red onion, peeled and thinly sliced
- 1 tbsp sherry vinegar or red wine vinegar
- sumac
- 3 clementine or satsumas, peeled and sliced or segmented
- 20g dried cranberries
- 1 tbsp chopped fresh parsley, plus extra to serve
- 1 tbsp chopped fresh mint, plus extra to serve
- 1 x packet of Ainsley Harriott Couscous
- 2 tbsp flaked almonds, toasted
- 80g stilton or similar blue cheese, crumbled
- 2 tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup