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Charred broccoli and couscous salad
Serves 6-8 Starters and mains
Ingredients
- 320g wholemeal couscous
- 1 vegetable stock cube
- 400g tenderstem broccoli, trimmed
- 1tbsp smiled sweet paprika
- olive oil, to drizzle and brush
- 3 courgettes, sliced into ribbons
- 1 x 400g can chickpeas, butter beans or haricot beans, drained
- 100g almonds, roasted and roughly chopped
- 25g mint, leaves picked and finely chopped
- feta, to taste (optional)
For the dressing
- juice 1 large orange
- 2tbsp extra virgin olive oil
- 1tbsp clear honey
- 2tbsp tahini
Method
Cook the couscous according to the packet instructions, adding the stock cube to the liquid, then set aside.
Bring a pan of water to the boil, add the broccoli and cook for a few minutes, then drains and run under cold water. Drain again then sprinkle the paprika and drizzle a little olive oil over the broccoli, tossing to coat.
Heat a griddle pan over a high heat, add the broccoli to the pan, in batches if necessary, and cook for around 5 minutes until charred and softened, turning the broccoli often so it chars all over.
Brush oil over the courgette ribbons and cook them on the fridge until nicely charred.
Mix the couscous with the chickpeas or beans and most of the almonds and mint. Mix in the broccoli and courgettes.
For the dressing, mix the orange juice, olive oil, honey and tahini together and season with salt and pepper, then drizzle over the salad and sprinkle the remaining almond and mint over. Crumble the feta over, if using, to serve.
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