It would appear that what I thought was the end of my stupid spring cold was actually the eye of it. I thought I was over it and on the mend but Sunday night took a turn again and am now afflicted with a very unattractive cough.
Yesterday I downed nearly two liters of lemon tea in an effort to scare it away and I think it might have helped. I’ve also tried to eat lots of fruit and vegetables and all things good for me in the hope of finally kicking this thing to the curve (3 weeks is enough thank you!).
You know salad isn’t really my thing. I’m not a fan of dishes loaded up with leaves. In fact mum tells me that my grandfather use to call them ‘a waste of stomach space’ and I’m sorry to all you salad lovers but I agree tend to agree with him.
That’s why my type of salad is more likely to contain lots of other goodies with the green stuff as a little add on rather than the main ingredient. A few weeks ago I had the most delicious salad at Kettle & Tin and have been wanting to try to re-create it at home. Although not quite as good as the original, I think my version came pretty close and it most definitely made me feel a little bit better.
There are lots of fresh ingredients and lemon perfect for fighting off the bugs.
You probably have a better method for cooking couscous than me but this is how I do it (the lazy way). I measure it into a large Pyrex jug then add the same amount of boiling water and a little extra then fluff it all up with a fork. I put a plastic cover over it and left it sit until the water has absorbed then fluff it up again. Sure it’s not perfect but it works for me. If you’re making a big batch I’m sure there are better ways.
In a little container, mix up the lemon juice, zest, oil and balsamic to make a dressing.
Once you’ve cooked your couscous however you like, add the feta, rocket and half the dressing and mix it all together. I would advise using a bigger bowl than I did so that it actually stays in the bowl.
Divide the mixture between the serving bowls and delicately lay the sliced chicken and roasted tomatoes on top.
Finish them off with a drizzle of dressing. They’re best served at about room temperature or chilled. Enjoy!
- 1½ cups cooked cous cous
- 1 chicken breast, cooked and sliced
- 3 slow-cooked tomatoes
- 1 handful rocket
- zest and juice of one lemon
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 100g feta, crumbled
- In a bowl, whisk together the lemon juice, lemon zest, olive and balsamic vinegar.
- In a large bowl, stir the feta, couscous and rocket together.
- Toss through half the dressing.
- Divide between two serving bowls.
- Arrange the chicken and tomato over the top and pour over the rest of the dressing.
- Serve immediately.
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