Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 33

This salad can be served as a simple lunch, as part of a buffet, barbecue or picnic, and it even makes a nice starter, in which case the recipe will make 6–8 portions.

For the feta, whisk together the olive oil, lemon, orange and lime juices and all the zest. Pour over the feta in a small dish, turn to coat the cheese, cover and leave to marinate for at least 2 hours.

Put the couscous in a bowl with a large pinch of salt and stir in 280ml (9 1/2fl oz) warm water. Leave for 10 minutes, then fluff up the couscous with a fork.

Heat the olive oil in a large flat pan or wok and cook the spring onions, garlic, spices and chilli for a minute, then add the couscous and stir for a minute or two to warm it through. Remove from the heat and stir in the herbs, cherry tomatoes, watercress and avocado.

Serve the salad with some of the feta and its marinade scattered over and around each portion. Finish with a squeeze of lime juice.

Serves 4 as a main dish, 6-8 as a starter
300g(10 1/2oz) couscous
salt
1 tbsp olive oil
4 spring onions, thinly sliced
2 garlic cloves, sliced
1 tsp cumin seeds
1 tsp fennel seeds
1 fresh mild red chilli, halved,seeded and thinly sliced
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh coriander leaves
100g (3 1/2oz) cherry tomatoes, halved
115g (4oz) watercress, chopped
1 large avocado, peeled and diced

FOR THE CITRUS-MARINATED FETA
100ml(3 1/2fl oz)oliveoil
finely grated zest and juice of 1 lemon
1 tbsp orange juice
finely grated zest of 1 orange
finely grated zest and juice of 1 lime
200g(7oz) feta cheese,cut into 2cm(3/4 in) dice