Strawberry & Couscous Salad with Herbs & Feta
Strawberries in a salad may sound a little strange but this is a delightfully refreshing combination of sweet and savoury which works wonderfully with the salty feta. Perfect for summer dining. Swap the feta for a dairy-free alternative (you can buy decent Greek-style vegan cheeses in supermarkets) for a delicious vegan salad.
Prepare the couscous according to the packet instructions and fluff with a fork to separate the grains. Allow to cool.
In a small bowl whisk together the olive oil, balsamic vinegar and a little squeeze of honey. Season to taste and add a little more oil if needed. Set aside.
In a bowl toss together the couscous, red onion, cucumber, salad leaves and half the herbs. Divide between serving plates and arrange the strawberries on top. Scatter over the crumbled feta and remaining herbs. Drizzle with dressing and season with a little black pepper.
Suggestions: use goat’s cheese instead of feta if you fancy and if you don’t have any balsamic you can make a dressing from lemon juice, olive oil and honey – adjust according to taste.
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- squeeze of runny honey
- 6-8 strawberries, hulled and quartered
- ½ small red onion or 1 shallot, finely sliced (optional)
- ¼ cucumber, chopped
- large handful of rocket or watercress
- handful of basil leaves, torn
- handful of mint, shredded
- sea salt & freshly ground black pepper
- 75g feta, crumbled