Recipes
Date posted: 13/06/2018
Ingredients
| Pesto dressing | |
| Everyday Favourites chinese pine kernels | 200g |
| Chopped garlic in oil | 10g |
| Maldon sea salt | 3g |
| Extra virgin olive oil tin | 100ml |
| Fresh basil | 40g |
| Vegan grated Parmesan | 60g |
| Salad | |
| Giant couscous | 500g |
| Pesto dressing | 150g |
| Chargrilled broccoli | 200g |
| Fine green beans - blanched | 200g |
| Baby Spinach - sliced fine | 100g |
| Everyday Favourites fancy peas | 150g |
| Avocado IQF slices | 250g |
| Sapori D’Italia Sicilian semi-dried tomatoes | 150g |
Method
Salads needn’t be boring. Try this giant couscous salad with a vegan Parmesan pesto for a great addition to a salad bar or food-to-go-pots. To make the pesto dressing
- First make the pesto by toasting the pine kernels in a hot pan.
- Place the pine kernels into a food blender and add the garlic, salt and half the fresh basil. Blend until smooth then add the remainder of the basil and olive oil.
- Continue to blend until smooth and mixed then fold in the Parmesan. Place into a bowl until required.
- Cook the giant couscous as per the instructions on the pack.
- Tumble all the other salad ingredients including 150g of the pesto.
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