Rainbow Salad

SERVES 2 PREP 30 MINS | COOK 15 MINS | TOTAL 45 MINS

This salad is packed with fresh, flavourful whole food ingredients. We should all “eat the rainbow”. Colourful foods can transform your health.

Ingredients

• ½ cup couscous

• ½ cup cup water

• ½ cup chopped hazelnuts or nuts of choice

• 1 small shallot or onion

• 1 cup grated carrots (2 carrots)

• 1 can chickpeas (400 ml)

• 80g rocket

• ½ cup mint, chopped

• 4 medjool dates, pitted and chopped

• Handful cranberries

Spice Salad Dressing

• ¼ cup + 2 tbsp olive oil

• 2 tbsp lemon juice

• 2 tbsp orange juice

• 1 tbsp maple syrup

• ½ tsp cinnamon

• ½ tsp ground ginger

• ½ tsp ground cumin

• 1 tsp Black Nigella seeds (optional)

• ½ tsp ground coriander

• Bunch of fresh corriander

• ¼ tsp sea salt

• A pinch of chili flakes

Instructions

Cook the couscous: To prepare couscous, start by bringing water to a boil, using a 1:1 ratio of couscous to water. Once boiling, remove the pot from heat, stir in the couscous and cover it with a lid. Let it sit undisturbed for about 10 minutes, allowing the grains to absorb the liquid. For fluffier couscous consider tossing the dry grains in a drizzle of oil before adding the boiling water. This coats the grains and prevents clumping. After 10 minutes use a fork to gently fluff the couscous separating the grains. Avoid stirring with a spoon as this can make the mixture clumpy. Serve immediately for the best texture.

Toast the hazelnuts: Heat a pan over medium heat and toast the chopped hazelnuts, stirring often, until golden brown and aromatic (about 8–10 minutes). Remove from heat.

Prepare the dressing: In a small bowl, whisk all the dressing ingredients together.

Assemble the salad: In a large mixing bowl combine the cooked couscous, chopped shallot, grated carrot, chickpeas, rocket, mint, dates and toasted nuts. Pour the dressing over the salad and toss until evenly coated.

Notes

The salad can be stored in the refrigerator for up to 3 days.