Asparagus and Toasted Seed Salad
The asparagus is the star in this dish. Add the spears to boiling water and cook for 3-4 minutes until just tender. Plunge into cold water quickly to stop cooking. You'll need the following ingredients for 2 people. If you've a larger appetite, just up the quantities. If you've not got all the ingredients to hand, don't worry.
Ingredients
- 2 handfuls A mixture of green salad leaves. Rocket makes a nice peppery addition
- 50 grams Seeds and nuts (eg sunflower seeds, flaked almonds, pumpkin seeds, poppy seeds, cashew nuts)
- 1/2 Pomegranate Remove seeds
- 10 Cherry tomatoes halved
- 1 bunch Asparagus or 8-12 spears
- 1/2 Lemon squeezed
- 2 tablespoon Oil (olive or rapeseed)
- 120 grams Couscous
- 1 handful Chopped herbs Any of coriander, parsley, chives, basil, oregano
- Salt and pepper
Instructions
For the Couscous
- Check the cooking instructions on the packet as different varieties of couscous vary - some you need to soak, others boil. Boil 500 ml of water add the couscous and let it soak until soft adding more water if required. When cooked, add the olive oil and lemon juice. Taste and add salt and pepper to taste then set aside to cool.
- Lightly toast the seeds and nuts in a dry pan. Keep your eye on them so they do not burn. Set aside.
- Bring a pan of water to the boil. Add a small pinch of salt. Snap the asparagus, discarding the woody ends. Add to pan and cook for 4-5 minutes until tender but not very soft.
- Plunge into cold water for a 20 seconds in a sieve to stop the cooking. Then drain.
Assemble your salad
- Add the chopped herbs to the couscous mixture. Taste and adjust seasoning. Add the pomegranate seeds and the nut/seed mixture.? Lastly add the leaves and tomatoes and mix well. Top with the asparagus?, Serve with fresh bread - foccacia is ideal.
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