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Feta, Mint & Broccoli Salad

Course Salad
Keyword feta mint and broccoli salad
Prep Time 20 minutes
Total Time 30 minutes
Servings 4 -8 people

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

  1. Make dressing by combining all ingredients in a jar and mix well.
  2. Blanch snow peas and peas, rinse under cold water and drain well.
  3. Blanch Broccoli rinse under cold water and drain well.
  4. 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.
  5. Slice mint.

  6. 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.

  7. Top with crumbled feta.
  8. 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.