Fennel Salad with Sultanas and Giant Cous Cous

Time Preparing: 10 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 1/5
Season: Spring / Summer

Ingredients
– 200g Fennel
– 80g Chickpeas
– 80g Giant Cous Cous
– 3 Tomatoes
– Handful of Sultanas
– Handful of Parsley
– 2tbsp Olive Oil
– 1tbsp Apple Cider Vinegar
– Salt and Pepper
– 1tbsp Mustard

Method
1. Start by cooking the cous cous as instructed on the packaging before draining and allowing to cool
2. Chop fennel and tomatoes into small slices
3. Add sultanas to a small bowl of boiling water to help them raise
4. To make the dressing, mix oil, vinegar and seasoning (mustard optional)
5. Layer all ingredients in a bowl or plate then drizzle dressing over

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Tomato and Courgette Tart

Time Preparing: 15 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 1/5
Season: Spring / Summer

Ingredients
– 3 Tomatoes
– 1 Courgette
– 40g Grated Cheddar
– 2tbsp Mustard
– Pepper for seasoning
– Dry Mixed Herbs
– Puff Pastry

Method:
1. Start by rolling the puff pastry into a mould and bake for 10 mins at 180°C
2. Slice the courgette and tomatoes into uniform slices
3. Spread mustard on the pre-baked pastry, then sprinkle the cheddar
4. Arrange tomatoes and courgette slices on the top of the pastry
5. Add pepper and dried herbs, then bake in the oven for 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine