rosa flanagan

Quick, light, fresh and delicious, making it the perfect summer salad for you to share with friends and family. We love to serve this salad alongside our hummus, dukkha yoghurt flatbreads and smoky carrot falafels.  

Serves: 6 

Time: 20 minutes 

 

Ingredients: 

1 cup bulgur wheat  

Boiling water  

4 spring onion, finely chopped  180g cherry tomatoes, chopped  

1 cucumber, chopped  

3 stalks celery, finely chopped  
1 lemon, zest and juice  

2 tbsp pomegranate molasses  

¼ cup extra virgin olive oil  

1 tsp sea salt  

2 cups flat leaf parsley, chopped  

2 cups mint, chopped  

 

Method: 

Add the bulgur wheat into a bowl and cover with boiling water. Cover the bowl with either a plate or a clean tea towel and allow it to sit for 20 minutes. The bulgur wheat will absorb all of the water and expand. If you have any excess water once the 20 minutes is up, just drain the bulgur wheat through a sieve.  

While the bulgur wheat is cooking, assemble the other ingredients.  

To a large mixing bowl, add the cooked bulgur wheat, spring onions, cherry tomatoes, cucumber, celery, lemon zest and juice, pomegranate molasses, extra virgin olive oil and sea salt. Gently toss everything together.  

Add the flat leaf parsley and mint. Gently toss one more time before enjoying.  

Leftovers will keep in an airtight container in the fridge for up to 2 days. 

 

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Our go to summer salad that you can get creative with! Change up the grain and vegetables dependent on what you have in the fridge or garden. We love serving this with any plant based or animal protein, especially chicken or salmon. If you are GF, we recommend replacing the couscous with millet or brown rice.  

Serves: 4-6  

Time: 20 minutes  

Ingredients 

1 cup israeli couscous  Water  
2 tbsp cooking oil  
1 head broccoli, cut into florets  
1/2 tsp sea salt  

Herb Oil: 1 cup herbs, roughly chopped  
1/2 cup extra virgin olive oil  
2 cloves garlic, crushed  
1 tsp sea salt 

To Serve:  
1/2 cup flaked almonds, toasted  
1/2 cup pumpkin seeds, toasted  
1 cup herbs, roughly chopped  

Method:  

Add the couscous into a pot and toast over a medium heat for a couple of minutes. Then add enough water to just cover the couscous. Bring to the boil, then reduce to a simmer and cook for 8 minutes. Drain and set aside.  

Heat up the oil in a pan and add the broccoli and sea salt. Allow the broccoli to sit and cook in the oil for a couple of minutes, then give it a toss. Then allow it to sit and cook for another couple of minutes. Once it is nice and crispy, remove the pan from the heat.  

For the herb oil, add all of the ingredients to a small blender and blend until a vibrant green oil is formed. Alternatively, you can use a handheld stick blender. Set aside.  

In a large bowl, add the cooked couscous, broccoli, almonds and pumpkin seeds. Drizzle over the herb oil and gently toss everything together. Lastly add the herbs and give everything one last final toss before serving.  

This salad will last in an airtight container in the fridge for up to 3 days.  

Please note if you are wanting to keep it over the 3 days, leave the herbs out and add them just before enjoying. 

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