- 1 cup wholewheat cous cous
- Bowl of freshly shelled peas
- 1 avo
- Juice of half a lemon
- Sesame seeds
- 1 clove garlic
- 1 green chilli
- 1 finger fresh ginger
- 1 tsp honey
- 1 tsp black bean sauce
- 3 Tbsp olive oil
- Juice of 1 lemon
Prepare the cous cous by pouring hot water over it and leaving it to absorb for around 10mins.
Shell the fresh peas. Preferably somewhere outside. In the garden. On the pavement. In a park. I can’t wait to have fresh legumes growing in the garden. I like keeping the peas raw and crunchy. For those of you who are pea-haters, give it a try. They are deliciously refreshing when they are raw. I watched Nadia closely (resident pea-hater) and she didn’t wretch into her mouth or anything. She did crunch something bitter in the other salad which was probably a bug.
Chop the herbs. I had rocket and parsley, but you could use any other fresh herb, such as dhanya or basil. Some spring onion could also be a nice addition. Also chop the avo into small pieces.
Make the dressing by crushing the chilli and garlic and adding grated ginger. Add all the other ingredients and mix together.
Everfresh sometimes stocks Cypriot haloumi. I doubt it is actually from Cyprus, but the style is as similar as I have been able to find. And its probably better that it is made here for the whole carbon emission, food miles issue. It is a little expensive, but as a vegetarian it is one of the decadences I can’t avoid. Slice the block and fry in a drop of olive oil. At the very end, chuck in juice of half a lemon. Don’t be afraid of the wildness as the lemon hits the pan. Its all very melodramatic. But the cheese absorbs the lemon deliciously.
Dry roast some sesame seeds and throw all the ingredients together in a bowl and toss. We also put some extra olive oil and lemon on the table as I am a sucker for dressing my food into submission. We served it with a very balsamic vinegary baby spinach salad.
Vegan version: leave out the haloumi and the honey in the dressing.