This easy, flavour-packed salad is delicious served on its own, with crusty bread or alongside grilled meats.
This easy, flavour-packed salad is delicious served on its own, with crusty bread or alongside grilled meats.
Ingredients
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¼ cup almonds, roughly chopped
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¼ cup walnuts, roughly chopped
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4 roma tomatoes, quartered
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1 tsp smoked paprika
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1 garlic clove, crushed
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2 tbsp sherry vinegar
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¼ cup extra virgin olive oil
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1 cup Israeli cous cous
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2 tbsp lemon juice
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285g jar piquillo peppers, drained and chopped
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½ cup dill, chopped
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200g marinated feta, crumbled
Method
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Step 1
Preheat the oven to 220C fan-forced (240C conventional). Prepare a baking tray and a roasting dish by lining both with baking paper.
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Step 2
Scatter the almonds and walnuts over the prepared baking tray and toast in the oven for 8-10 minutes, keeping an eye on them to ensure they don’t burn. Remove from the oven and set aside.
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Step 3
Cut the tomatoes into quarters and place them in the prepared roasting dish. Mix the paprika, garlic, vinegar, and 1 tablespoon of the olive oil in a small bowl, then brush it over the tomatoes. Place in the oven and roast for 15 minutes, or until the tomatoes are just tender.
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Step 4
Meanwhile, add the cous cous to a medium saucepan and dry-fry over medium heat for 1 minute to toast the grains. Add 2 cups of water to the pan and bring it to a boil. Cook for 8 minutes, or until just tender. Drain.
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Step 5
Place the drained cous cous in a large bowl. Add the remaining oil, lemon juice, chopped peppers, tomatoes and pan juices and toss to combine. Divide the salad between bowls. Serve scattered with toasted nuts, dill and feta.