Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).
This is a wonderful summer starter recipe because there is no cooking involved. It is best to make this colourful Tuscan bread starter using Italian bread but you can use another type if you have some to use up. Sourdough bread, pita bread and wholemeal bread all work well. Tear the bread up to make big chunks or shred it like breadcrumbs, whichever you prefer. You can get creative with this easy salad recipe and add your own touches to it.