Today the sun shone, sun cream was rife and the ice tray in the freezer is empty. Tonight I craved a summer salad, something that didn't take more than twenty minutes to put together and had a sweet, fresh edge. May I present my discovery.
SPINACH, BLUEBERRY AND CUCUMBER COUS COUS WITH LEMON HUMMUS
150g Cous Cous
250ml hot vegetable stock
½ cucumber, peeled and cut into rounds
50g young leaf spinach
1 tbsp. olive oil
Zest of 2 lemons
FOR THE HUMMUS
1 tin chick peas, drained
4 tbsp. tahini
2 cloves garlic, peeled
Juice of 2 lemons
2-3 tbsp. cold water
1 / Drain the chickpeas and rinse under cold water. Empty into a food processor with the tahini, garlic, lemon juice, salt and water. Whiz to a smooth paste, adding a little water until you reach your desired consistency. Set aside while you make the salad.
2/ Toast the cous cous by simply putting a heavy based frying pan on the heat and add the cous cous. Toss them around the pan until they start to turn golden, about 4-5 minutes. Remove from the heat and add the hot stock. There will be steam and fury. Leave the cous cous to soak up the liquid off the heat for a few minutes, stirring once or twice to ensure the stock is evenly distributed.
3/ Empty the cous cous into a bowl and the spinach leaves, cucumber, lemon zest and blueberries (keeping back a few blueberries and lemon zest for garnish). Add the olive oil and combine well. Empty onto a plate and top with the reserved blueberries and lemon zest.
4/ Serve your fresh salad with a bowlful of hummus.