My dream style of salad. Grains, greens and a killer dressing. Feta, Mint & Couscous Salad you are a thing of beauty.
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Salads like this remind me of my mum. She is a salad whizz and I have learnt a thing or two from her. She often starts with a grain, today I am using couscous, and simply pick vegetable layers from there. Today some lovely greens, charred broccoli, snow peas, frozen peas (underrated!) and spinach. Then a herb, a dressing and usually some cheese or nuts. Today it’s feta. This is how the Feta, Mint & Couscous Salad was born.
Ingredients:
- Broccoli
- Snow peas
- Peas, I use frozen peas
- Feta
- Couscous, cooked as per packet directions
- 3 handfuls of baby spinach
- Mint leaves
- Runny honey, or if using a more solid honey simply warm a little to a make it a little more runny
- Whole grain mustard
- Olive oil
- White vinegar or balsamic, red wine vinegar or lemon juice
- Salt & pepper
How to make Feta, Mint & Couscous Salad:
Prepare dressing & blanch vegetables: Make dressing by combining all ingredients in a jar and mix well. Blanch snow peas and peas, rinse under cold water and drain well. Blanch Broccoli rinse under cold water and drain well.
Char broccoli: Heat a nonstick pan or a gridle pan and place your broccoli in the pan. This step is optional, but I adore a little char on my broccoli. Cook on a medium heat until the broccoli starts getting brown on the edges. Turn and do the other sides of the broccoli. Remove from the pan when you are happy with the charred edges.
Assemble salad: Slice mint. Mix & grains with the greens and dress well. Store any excess dressing in the fridge in an airtight container and it will keep for 2 weeks or more. Top salad with crumbled feta.
If you are looking for more salad recipes check out my posts for Salmon, Chilli & Avocado Salad and Warm Broccoli & Bacon Salad.
Common questions about Feta, Mint & Couscous Salad:
What can I use instead of couscous? The rules are off here, this is such a versatile salad. You can use freekeh, Israeli couscous, cooked and cooked pasta or orzo, or wild rice.
What other greens can I use? You could use green beans or asparagus or rocket.
What wine would you serve with this dish? A dry Riesling would be lovely.
Feta, Mint & Broccoli Salad
Ingredients
Salad
- 2 heads of Broccoli florets cut into bitesize pieces
- 100 grams Snow peas
- 1 cup Peas
- 100 grams Feta
- 1 cup of Couscous cooked as per packet directions
- ½ cup Mint leaves
- 3 handfuls baby spinach, approx 100 grams
Dressing
- 2 tablespoons runny honey
- 2 tablespoons whole grain mustard
- 2/3 cup olive oil
- 1/3 cup white vinegar
- Salt & pepper
Instructions
-
Make dressing by combining all ingredients in a jar and mix well.
-
Blanch snow peas and peas, rinse under cold water and drain well.
-
Blanch Broccoli rinse under cold water and drain well.
-
Heat a nonstick pan or a gridle pan and place your broccoli in the pan. This step is optional, but I adore a little char on my broccoli. Cook on a medium heat until the broccoli starts getting brown on the edges. Turn and do the other sides of the broccoli. Remove from the pan when you are happy with the charred edges.
-
Slice mint.
-
Mix couscous with the peas, mint, broccoli, spinach, snow peas and dress well. Store any excess dressing in the fridge in an airtight container and it will keep for 2 weeks or more.
-
Top with crumbled feta.
-
Serve straight away.
Recipe Notes
You can make all of the elements of the salad the day prior and store in airtight containers in the fridge and simply assemble elements when ready to serve.
– Swap the couscous our for your favourite grain – Israeli couscous, freekeh, wild rice, or orzo.
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