Ingrédients
- 100g Tricolour Giant Couscous
- 1 chicken stock cube
- 40g spinach leaves
- 1 pack spring onion, finely chopped
- 50g parsley, finely chopped
- 200g cooked and peeled beetroot, chopped into bite size chunks
- 2 tbsps mixed seeds
- 2 smoked trout fillets, broken up
- Dressing: 50ml buttermilk, juice of 1 lemon, tsp honey, 2 tsps Dijon, 1 tbsp olive oil and seasoning
Méthode
- Start by cooking the couscous in water with the chicken stock cube until al dente. Drain and blanch until room temp.
- Place the cooked couscous, spinach, spring onion, parsley, beetroot, seeds and trout in a mixing bowl.
- Mix together the dressing ingredients in a jar and season to taste.
- Add the dressing to the salad, mix together and serve
1 comment
Looks delicious 😋