Summer Salad with Plantain Chips
Light, fresh and crunchy, this is a salad that’s great for summer dining. Inspired by a Fattoush salad we’re using plantain chips in place of pitta and our Caribbean-inspired couscous for a touch of island flavour. Delicious on its own as a main course or as a side to grilled meats, fish or your favourite plant-based protein.
Method
Prepare the couscous according to the packet instructions. Fluff with a fork and set aside to cool.
In a large mixing bowl, toss together the chopped lettuce, spring onions, tomatoes, pepper, cucumber, radish and herbs.
In a small bowl, whisk together the dressing ingredients until well combined. Season with salt.
Stir the cooled couscous gently through the salad and, just before serving, add the plantain chips, drizzle over the dressing and toss to coat.
Ingredients
- 1 x packet of Ainsley Caribbean-inspired Couscous
- 1 little gem lettuce, chopped
- 2 spring onions, sliced
- 2 ripe vine tomatoes, deseeded and chopped
- 1 red pepper, deseeded and diced
- ½ cucumber, chopped
- 3-5 radish, sliced or chopped
- large handful of coriander leaves, chopped
- handful of mint leaves, chopped
- plantain chips, shop bought or home-made
- For the Dressing
- 2-3 tbsp olive oil
- juice and zest of ½ lime
- 1 tsp honey
- 1 clove of garlic, minced
- dash of hot sauce, to taste
- sea salt