A warm, seasonal spring salad

I’m making a bigger effort to eat seasonally, and so have thrown together some of my favourite in in-season vegetables and seasonings to create a delicious salad, perfect for spring evenings or alfresco lunches. This recipe makes enough for 4.

Ingredients

-       3 or 4 carrots, roughly sliced lengthways

-       200g Tender stem or purple sprouting broccoli

-       240g couscous

-       300ml vegetable stock

-       Spring onion bunch, chopped

-       A handful of coriander, roughly chopped

-       3 tbsp olive oil

-       3 tbsp maple syrup or honey

Recipe

1.     Heat your oven to 180 fan before starting. In a large roasting dish add the carrots & tenderstem broccoli, drizzling with the olive oil and honey, with a generous pinch of salt and crack of pepper. Mix together, and roast for 30 minutes until browned and slightly caramalized.

2.     Whilst the vegetables are in the oven, pour the vegetable stock over your couscous and cover. Stir regularly, and leave to sit until the vegetables are ready.

3.     Once the vegetables are cooked, add them to a large salad bowl, stir through the couscous, salad onions and season to taste. Try serving with grilled halloumi or fish. Enjoy!