Salad has never been my favourite dish, but this creation contains a multitude of tasty salad ingredients, olives, avocado and rocket, dressed in my allotment favs oregano and chive. I added couscous for a boost of protein and selenium. It’s surprising how quickly the bowl fills up, but it will keep overnight in the fridge if you make too much.
lettuce
olives
broad beans fried in garlic puree and lemon juice
fresh tomato, chopped
avocado
rocket
chive and oregano, chopped
spinach, cooked
tahini and soya yoghurt dressing
Not much cooking involved in this one: just the broad beans in their pods to be fried in oil, lemon juice and garlic puree; and spinach steamed in a little boiling water. Tear the lettuce leaves and rocket, peel the avocados, chop the tomatoes. Prepare the couscous in a bowl and spoon over the lettuce leaves. Add the chopped ingredients and pour on the broad beans. Sprinkle chopped chives and oregano over the salad, and drizzle in oil. Mix tahini and soya yoghurt in a ramikin and drizzle over the salad.
Sarasvati Flow 