I love salad, particularly in this lovely summer weather, but what I do not like is when you have to hunt the goodies in amongst the lettuce and mixed leaves.  Don’t get me wrong, I like various types of greens in my salad but not at the expense of the other ingredients!  This recipe really fits the bill and can be made with full quantities of halved as I did the other day.  Vary the flavour with whatever type of couscous you like – I used a lemongrass one which I thought worked really well.

Ingredients

100g couscous

2 tbsp. olive oil

1 tsp Dijon Mustard

1 tbsp. apple cider vinegar

1 tsp honey

140g mixed leaves (I used spinach, rocket and watercress)

1 large pear, quartered and finely sliced

50g Gorgonzola cheese crumbled

1 lemon zested

Handful of toasted pine nuts (optional)

Method

1. Tip the couscous into a heatproof bowl and follow instructions on the packet – leave to one side to cool
2. Make the dressing by combining the olive oil. Mustard, apple cider vinegar and honey in a small jar and shake well to combine
3. Toss the salad leaves in the dressing
4. Fluff the couscous with a fork and place on a large or individual plates
5. Mix the pears in with the leaves along with the zested lemon and place on top
6. Scatter the cheese on top with pine nuts (if using)

Karen’s Tip – Add in a sliced avocado to extra taste.  I usually so as I love avocadoes.  If using toss in the lemon juice from your lemon to prevent from browning.