Who says salads are just a summer thing? Sometimes in winter you want a meal that is a little bit lighter. I was having one of these moments so I came up with this. A warm, triple layered salad using seasonal winter ingredients.
Layer 1: Some wholemeal cous cous made with a little bit of stock to form a base,
Layer 2: Some mashed up pumpkin to form a kind of sweet, kind of creamy layer.
Layer 3: Stir fried brussels sprouts and beans for a fresh, crispy layer.
All of this makes one pretty good meal. I know that some of you will see the brussels sprouts and want to run away, but don't!! You most likely have memories of horrible overcooked things, but when they are stir-fried they are nice and light, with a little bit of crunch.
This recipe is for one salad, designed to be eaten as a whole meal, but this recipe could easily be doubled, tripled etc.
Ingredients
1/2 cup wholemeal cous couse
1/2 tsp stock powder
1 cup mashed pumpkin (I cooked it in the microwave and then mashed it well)
1 cup brussels sprouts, finely sliced
1/2 cup red kidney beans or chickpeas
Pinch chilli powder
1/2 tsp cumin
1/2 tsp ground ginger
Dried cranberries and slivered almonds
1. Place the cous cous in a bowl with the stock powder.
2. Cover in boiling water. then cover the bowl and leave for 5 minutes.
3. Once the water is absorbed, fluff with a fork.
4. Place the sliced sprouts in a pan over a medium heat with the spices.
5. Stir fry for 5 minutes or until bright green and just cooked.
6. Toss in the beans.
7. In a bowl or container, layer the cous couse, mashed pumpkin and sprouts.
8. Sprinkle with dried cranberries and slivered almonds
9. Eat warm or cold.
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