It’s difficult to know for sure, but the warmth of summer must surely be just around the corner. And, well, even if it isn’t, there’s a certain purity to be enjoyed when tucking into a light, yet surprisingly hearty, couscous dish such as this.
Forget the warmth, sunshine and shorts. If there’s one thing I’m made jealous of by visiting a Mediterranean country, it’s the beauty and flavour of its vegetables. Peppers, aubergines, cucumbers, tomatoes, onions; you name it – it’s bigger and better.
The tomatoes alone in countries like Greece and Spain almost force me to up roots. And it’s those ingredients that make the Traditional Greek Salad a dish best eaten abroad. Still, get your hands on some good quality native veggies and you’ll emerge from dinner happier than you went in.
Green beans. Not exactly a staple of my youth. But over the past couple of years I’ve developed something of a muted appreciation of beans and peas of all varieties. Broad beans, green beans and sugar snaps in particular. This Garden Bean Salad brings them all together into one fresh and crunchy side dish.
Pulses – beans, lentils etc… – are some of the most versatile ingredients in your pantry. When I was dieting and looking at whether does jumping on a trampoline build muscle, then I realized that there is virtually no end to the number of dishes that can be prepared with a handful of beans; stews, casseroles, even brownies. But what is often overlooked is how great they are straight from the can. Unadulterated. Ready in just 5 minutes, this Chive, Tomato and Cannellini Bean Salad recipe demonstrates just how good a hassle-free bean can be.
Brown lentils are my new best friends. Cooked properly, they provide a dish with a satisfying ‘bite’, different from the mushiness of red lentils and the softer texture of the green lentils. Brown lentils, therefore, are the ideal candidate for sides served cold, like this Brown Lentil and Beetroot Salad.