PHOODIE’S ‘2 SALAD SPECIAL’ – ISRAELI COUS COUS SALAD + BEETROOT SALAD 2

You’ll notice there are no step by steps snaps in this awesome double salad recipe post. Very unusual for me, in fact, I can’t remember the last time I didn’t have step by steps! So where are they!? Why don’t I have any?! Well, as per the text in the pics above, one of these salads was made by my sister and the other was made by my mother! They were both INSANELY delicious (otherwise I wouldn’t post them here!) and they are both super healthy AND easy to make! Thank-you wonderful guest contributors!

I hope you guys enjoy them!

‘MAMA SALAD’ – BEETROOT, HERB + FENNEL

Serves 6 (as a small lunch or a side)

INGREDIENTS

8 medium sized fresh Beetroot (leaves trimmed and beetroot washed)

2 small heads Fennel

1 bunch Mint

1 bunch Parsley

1/2 bunch Dill

200 grams Goat Cheese

1 bunch Radish

1 red onion

1/4 cup Pine nuts, toasted

Dressing

Juice of 2 Lemons

1/2 cup Olive Oil

1 clove Garlic, minced

2 teaspoons Salt

1 teaspoon Pepper

METHOD

1) Prep the beetroot by trimming off leaves and washing, leaving skin on.

2) Wrap individually in aluminium foil and place on a tray. Roast in a 180 deg cel oven for about 40 mins, or until tender when inserted with a skewer.

3) Remove from oven and allow to cool. Once cooled remove foil and peel off skin (comes off very easily! Tip: wear gloves or FOREVER be known as “beetroot hands”)

4) Whilst waiting for beetroot to cool, finely slice fennel, red onion, radish, and finely chop all herbs. Place all in a mixing  bowl.

5) Chop beetroot in quarters, and even in half again if you want smaller pieces (I like the 1/8 sized pieces) Place beetroot segments into mixing bowl with other ingredients and toss gently.

6) In a jar, or a small bowl with a whisk, combine all dressing ingredients. Pour dressing over salad in mixing bowl and mix gently.

7) Transfer to presentation bowl and top salad with roughly chopped Goats cheese and the pine nuts.

8) Mix well before serving.

 YUMMY! THANKS MUM!

‘SISTER SALAD’ – ISRAELI COUS COUS, ALMOND + FETA

Serves 6 (as a small lunch or a side)

INGREDIENTS

2 1/2 cups Israeli Cous Cous

3 cups Chicken stock

1/4 cup Olive Oil

Juice of 1 Lemon

1 teaspoon of both Salt and Pepper

20 spears Asparagus

2 cups Peas

1/2 bunch Spring Onions

250 grams Feta

1/2 punnet Cheery tomatoes

Parsley , Basil and Mint – 1/2 bunch of each

Almonds – 1 cup (slivered and roasted – you can buy them like this or toast yourself)

Dressing

Olive Oil – 1/4 cup

Garlic – 2 cloves, minced

Lemon – juice of 2 lemons

Salt and Pepper – tablespoon of salt and 1/2 tablespoon of pepper

METHOD

1) Boil Israeli couscous in chicken stock according to packet instructions.

2) Drain and spread over a large platter to cool.

3) Cover with oil, lemon, salt and pepper whilst cooling.

4) Blanche asparagus and peas in boiling water. Cool in an ice bath to stop cooking process. Once cooled, chop asparagus into 3cm long pieces.

5) Chop spring onions, tomatoes, feta, and herbs (parsley mint basil).

6) Toss all of these ingredients together in a mixing bowl once cooled.

7) Make dressing by whisking together all of the dressing ingredients. Pour over salad and toss well.

8) Transfer to presentation plate, top with almonds and serve.

YUMMY! THANKS SIS!