Winter Salad Inspiration

For a crisp, sunny winter's day.

Ingredients:
1/2 of a medium roasted butternut, peeled
1/3 wheel of feta
A few salad leaves
Some watercress
1 tsp sunflower seeds
1/4 tsp linseed
1 tbsp lemon juice
3 tbsp olive oil
Salt
Pepper

Method:
Lay out the salad leaves on a plate and lay the roughly chopped butternut on top.
Next, break up the feta over the butternut. 
Mix together oil and lemon juice, adding salt & pepper to taste. 
Then gently pour this dressing over the feta and the butternut and top it off with the seeds.You can even roast the sunflower seeds in a dry pan beforehand if you would like them to have a more toasty flavour.

Gourmet it: 
Add in squares of roasted beetroot, chopped pieces of fresh orange and maybe even some ripe avocado.
Perhaps a touch of chilli and a teaspoon of Bulgarian yoghurt in the dressing will go down well too.

Mediterranean Couscous Salad

Great for a hot summer's day.

Ingredients:

A punnet of baby tomatoes

A big aubergine / egg plant / brinjal sliced & chopped

A yellow pepper, sliced

Half a cup of dry couscous

3 leaves of sage

5 leaves of mint

3 leaves of rocket

Olive oil

Flax Seeds

Greek yoghurt

Salt

Pepper

Method:

Get out a nice big roasting pan and put all your veggies in there. Sprinkle over the herbs (chopped), a bit of salt and pepper. And coat with olive oil (stir it up).

Roast this on 180 degress Celcius for 45 minutes.

While that is roasting, just cover your couscous with water and let it soak it up. You can also lightly salt it.

Add flax seeds to your couscous.

Serve the hot veggies around the couscous and top with Greek yoghurt and garnish with a spring of mint.