Vintage on line

This is a recipe from Aprils edition of Good Food magazine.

We tried it at the weekend and it is lovely, it is one of those easy peasy salads that take no time and yummy for summery days and ideal for company coming as it is so easy to prepare and ideal for vegetarians like me!



Good Food say:

A handful of mint leaves really brings this salad alive, veggies will love it, but if you do need some meat lamb cutlets are the perfect addition.

Serves 2

Heat grill to high.

Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat's cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

Or ... make it with chicken
Omit the cheese, tomatoes and aubergines. Cut 2 chicken breasts into thick strips, toss in the oil, then grill for 8-10 mins until cooked through. Allow to cool. Mix into the couscous with flesh from 2 oranges, a chopped 250g pack beetroot and the mint.