Ingredients
- Pesto dressing
- Everyday Favourites chinese pine kernels 200g
- Chopped garlic in oil 10g
- Maldon sea salt 3g
- Extra virgin olive oil tin 100ml
- Fresh basil 40g
- Vegan grated Parmesan 60g
- Salad
- Giant couscous 500g
- Pesto dressing 150g
- Chargrilled broccoli 200g
- Fine green beans - blanched 200g
- Baby Spinach - sliced fine 100g
- Everyday Favourites fancy peas 150g
- Avocado IQF slices 250g
- Sapori D’Italia Sicilian semi-dried tomatoes 150g
Method
Salads needn’t be boring. Try this giant couscous salad with a vegan Parmesan pesto for a great addition to a salad bar or food-to-go-pots. To make the pesto dressing- First make the pesto by toasting the pine kernels in a hot pan.
- Place the pine kernels into a food blender and add the garlic, salt and half the fresh basil. Blend until smooth then add the remainder of the basil and olive oil.
- Continue to blend until smooth and mixed then fold in the Parmesan. Place into a bowl until required.
- Cook the giant couscous as per the instructions on the pack.
- Tumble all the other salad ingredients including 150g of the pesto.
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