Crumbled Feta, Dried Currants, Roasted Pistachio & Couscous Salad

Crumbled Feta, Dried Currants, Roasted Pistachio & Couscous Salad

Intro photo

So it has been some time since I posted my last blog (sorry about that!). This past week has been just one of those weeks, lots of recipe testing but dishes that still needed a bit of tweaking – so weren’t ready for the blog just yet.

Which brings me on to the recipe below, which sure enough was a success! I am not one for salads during the winter. Sure, I can see soups being a popular choice, and of course, the classic Sunday Roast…but as soon as the temperature drops, I am all about the comfort food!

But needless to say, this salad just makes the cut. I think it has something to do with the sweet and salty combination of the roasted pistachios, dried currants and crumbled feta cheese. What a combination!

As usual I made a roast chicken the night before, and there was quite a bit of food leftover. So rather than toss the chicken into a risotto, between two slices of bread or let’s be honest, just eat the darn thing cold – a salad popped into my mind. So before I continue to ramble on, here is the recipe.

Oh and before I forget, the below serves 1, so by all means feel free to double, triple or even quadruple the recipe depending on how many mouths you are feeding.

Servings:1

30 grams crumbled feta

½ roasted chicken breast, roughly chopped

25 grams roasted pistachios

25 grams dried currants (or raisins)

Small handful flat leaf parsley, roughly diced (can use coriander or even mint, instead)

60 grams couscous, soaked in boiling water and set aside to cool down

Small handful baby leaf spinach

¼ avocado, diced *optional

 Ingredients

Dressing

1 tablespoon walnut oil

1 tablespoon olive oil

½ tsp ground cumin

½ tablespoon honey

½ tablespoon balsamic vinegar

Salt and Pepper to season

 Dressing

First of all make the dressing and set this aside. If you would like, you can use all walnut oil and no olive oil – but I like the combination of the two. (Obsessed with walnut oil at the moment!)

In a medium bowl, combine the pistachios, currants, parsley, feta and diced chicken. Add the cooled down couscous and the baby leaf spinach. If you have the time, try to let the couscous cool down, if it’s too hot, the spinach will start to wilt.

 Finally toss in the salad dressing, and giving everything a good mix. Taste the salad to see if more seasoning is needed, I usually add a touch more salt and pepper to really help bring out the flavours. At this point I would add the diced avocado, which is optional, but does add a touch of creaminess to the whole dish. I add the avocado at the end so it doesn’t break, or become all ‘mushy’ when tossing the salad.

Finished photo

By | 2017-10-29T11:05:37+00:00 January 23rd, 2015|Recipes|0 Comments

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