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

Couscous with Carrots, Chickpeas and Sultanas

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Couscous
– 200g Carrots
– 100g Canned Chickpeas
– Handful of Sultanas
– 2tbsp Olive Oil
– 1tsp Harissa

Method
1. Peel the carrots then cut into small chunks before steaming for twenty mins
2. Cook chickpeas and cous cous as instructed
3. Leave the sultanas to be rehydrated in a boiling water for a couple of minutes and then drain
4. In a pan, heat the oil and add the couscous, carrots, chickpeas and sultanas along with the harissa
5. Stir thoroughly then serve with sultanas

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Apple and Jerusalem Artichoke Salad with Beetroot and Carrots

Time Preparing: 10 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 2 small, raw Beetroots
– 2 Carrots
– 10 small Jerusalem Artichokes
– Hanfdful of Rocket
– 1/2 Apple
– Fresh Aromatic Herbs
– Handful of Mixes Nuts and Sultanas (optional)
– 4tbsp Olive Oil
– 2tbs Apple Cider Vinegar
– Salt and Pepper for seasoning

Method
1. Peel carrots, beetroots and Jerusalem artichokes
2. Grate carrots and beetroot
3. Slice artichokes and steam them for 15mins
4. Peel the apple and cut into square pieces
5. Wash the rocket then place onto a plate along with grated carrots and beetroot
6. Add the apple and artichokes
7. Top with seasoning, herbs, nuts and sultanas and dressing

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine