- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Lunch
- Posted by
- Posted on
- 2nd January 2019
- 1 .
- For the salad
- 100 grams
- Giant cous cous
- 100 grams
- Broccoli head - cut into small florrets
- 170 grams
- Garden peas - shelled
- 125 grams
- Halloumi - sliced and grilled
- 1 handful
- Red cabbage - finely chopped
- 2 handful
- Rocket
- 10 whole
- Cherry tomatoes - quartered
- 2 .
- For the dressing
- 4 Sprig
- Fresh mint - finely chopped
- 1/2 whole
- Lemon - Juice
- 2 Dessert spoon
- Cider vinegar
- 3 Dessert spoon
- Extra Virgin Olive Oil
- 1 tsp
- Light mayonnaise
- 1 Splash
- Water
- 1 Twist
- Salt and pepper
This is a great recipe to make ahead and pop in a lunch box!
- Cook your giant cous cous (I used wholegrain) according to the pack instructions. - Add the broccoli for the last 5 minutes and the peas for the last 2.
- Prep all your salad ingredients, blend together the dressing mixture until smooth and then toss everything together and enjoy!
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