Free postage & packaging on all product orders over £50.

As the heatwave really took hold this week, I don’t know about you but the idea of cooking has flown right out of the window as it is soooo hot in my kitchen.

I made a massive batch of my green bean & yellow courgette ribbon salad and giant couscous and sunblushed tomato salads and have been living off them all week. I have eaten them with either cold meats, bbq chicken, smoked mackerel and soft boiled eggs (yummy combo), smoked salmon or with griddled halloumi as well as some raw sliced beetroot which was also ready to pick from my veggie patch.

I feel that the weather is telling us all to slow down and keep things simple so I hope you enjoy giving these quick and easy salad recipes a go over the weekend and if you can’t view the recipes in this email just click on the blue highlighted link to take you direct to the recipe page.

If you get super creative with your own personalised salad creations then do post a comment saying how you got on. Have a fab weekend lovelies xo

http://webofgoodness.com/recipes/giant-couscous-and-sunblushed-tomato-salad/

https://webofgoodness.com/recipes/green-bean-and-yellow-courgette-ribbon-salad/

Green Bean and Yellow Courgette Ribbon Salad

Yields4 Servings

A fresh summer salad, using seasonal summer vegetables. Such a quick dish to make with only two ingredients and a tasty vinigrette, this make ahead of time side dish easily sits along side other salads with a bbq or holds it own as part of an all plant-based meal.

Ingredients for the salad
 2 yellow courgettes (or green if you only have these to hand)
 big handful of french beans
Ingredients for the vinegrette
 I used my red vinegrette dressing without the winter savoury herb (click on the link below or go to tasty tips section of my recipes)
 for a quick alternative just mix up some best quality cold pressed rapeseed or olive oil with some lemon juice and red harissa paste

Directions
1

Steam the french beans for 2-3 minutes until they are bright green and still crunchy. Then leave them in a sink full of cold water until they have cooled. Drain the beans and pat dry with a dish cloth then cut them in half.

2

Using a potato peeler peel away the skin of the courgette into long ribbons. I do about 3-4 strips per area until you start to get near the squashy inner seedy bit then turn the courgette around a bit and do the same to the next area of skin and so on until you have done both the courgettes.

3

Pop your beans and courgette ribbons into a bowl and toss with the vinegrette.

4

This is great served with cold or bbq meats and fish. We have been eating it all week long in this hot weather with the giant couscous salad and a combination of different meats and griddled halloumi.

A little bit more....
5

As this salad has been thrown together because of what has been growing in my garden over the past few weeks, it is interchangeable with other coloured courgettes, squashes and different types of beans. The punchy flavour of the red harissa and the lemon juice are what really bring out the flavour in the fresh veggies so don't hold back on those ingredients.

6

See below in the gallery a version I did with green courgettes, slivers of almonds, capers and winter savoury - that was delicious too.

7

It is also quite happy sitting in the fridge for a few days if you want to make it ahead of time.

Ingredients

Ingredients for the salad
 2 yellow courgettes (or green if you only have these to hand)
 big handful of french beans
Ingredients for the vinegrette
 I used my red vinegrette dressing without the winter savoury herb (click on the link below or go to tasty tips section of my recipes)
 for a quick alternative just mix up some best quality cold pressed rapeseed or olive oil with some lemon juice and red harissa paste

Directions

Directions
1

Steam the french beans for 2-3 minutes until they are bright green and still crunchy. Then leave them in a sink full of cold water until they have cooled. Drain the beans and pat dry with a dish cloth then cut them in half.

2

Using a potato peeler peel away the skin of the courgette into long ribbons. I do about 3-4 strips per area until you start to get near the squashy inner seedy bit then turn the courgette around a bit and do the same to the next area of skin and so on until you have done both the courgettes.

3

Pop your beans and courgette ribbons into a bowl and toss with the vinegrette.

4

This is great served with cold or bbq meats and fish. We have been eating it all week long in this hot weather with the giant couscous salad and a combination of different meats and griddled halloumi.

A little bit more....
5

As this salad has been thrown together because of what has been growing in my garden over the past few weeks, it is interchangeable with other coloured courgettes, squashes and different types of beans. The punchy flavour of the red harissa and the lemon juice are what really bring out the flavour in the fresh veggies so don't hold back on those ingredients.

6

See below in the gallery a version I did with green courgettes, slivers of almonds, capers and winter savoury - that was delicious too.

7

It is also quite happy sitting in the fridge for a few days if you want to make it ahead of time.

Green Bean and Yellow Courgette Ribbon Salad

Giant Couscous and Sunblushed Tomato Salad

Yields6 Servings

Ingredients for the salad
 100 g wholemeal giant couscous (scroll down to the bottom to see which brand I use)
 1 can chickpeas, drained
 sun-blushed tomatoes
 cauliflower, steamed and chopped (I used approx. half a small one)
 yellow (or red) beetroot, boiled, cooled and diced
 courgette, raw, grated (I used a medium sized one)
 big handful of coriander or parsley, what ever you have to hand
Ingredients for the vinegrette
 olive oil or hemp seed oil
 lemon juice
Optional extra's
 sesame seeds, poppy seeds, feta, finely diced red chilli's.
A little bit more...
 This is one of those throw it together salads where ingredients and quantities are not exact. I just used what cooked veggies I had to hand so feel free to be creative here with your leftovers !!

Directions
1

Cook the giant couscous as per the instructions on the packet.

2

Steam the cauliflower and once cooled roughly dice up half for this salad and grate or chop the other half in the magimix to be used as cauliflower rice for another meal or freeze it for later.

3

Steam, cool and roughly chop the beetroot.

4

Grate the courgette with a cheese grater (don't choose the finest option as it will make the courgette to watery) use the size you would use when grating hard cheese.

5

Chop up the sun blushed tomatoes into generous bite size and chop the herbs too.

6

Then it is a matter of assembling everything together. There is no need to be exact just use the quantities you have to hand.

7

Add salt and pepper to taste then cover the salad and pop it in the fridge.

Note
8

This salad keeps well for at least 5 days and makes a great meal for lunchboxes and to take to work. Just add in a few leftovers to zing it up a bit depending on what you have in your fridge from the night before.

Ingredients

Ingredients for the salad
 100 g wholemeal giant couscous (scroll down to the bottom to see which brand I use)
 1 can chickpeas, drained
 sun-blushed tomatoes
 cauliflower, steamed and chopped (I used approx. half a small one)
 yellow (or red) beetroot, boiled, cooled and diced
 courgette, raw, grated (I used a medium sized one)
 big handful of coriander or parsley, what ever you have to hand
Ingredients for the vinegrette
 olive oil or hemp seed oil
 lemon juice
Optional extra's
 sesame seeds, poppy seeds, feta, finely diced red chilli's.
A little bit more...
 This is one of those throw it together salads where ingredients and quantities are not exact. I just used what cooked veggies I had to hand so feel free to be creative here with your leftovers !!

Directions

Directions
1

Cook the giant couscous as per the instructions on the packet.

2

Steam the cauliflower and once cooled roughly dice up half for this salad and grate or chop the other half in the magimix to be used as cauliflower rice for another meal or freeze it for later.

3

Steam, cool and roughly chop the beetroot.

4

Grate the courgette with a cheese grater (don't choose the finest option as it will make the courgette to watery) use the size you would use when grating hard cheese.

5

Chop up the sun blushed tomatoes into generous bite size and chop the herbs too.

6

Then it is a matter of assembling everything together. There is no need to be exact just use the quantities you have to hand.

7

Add salt and pepper to taste then cover the salad and pop it in the fridge.

Note
8

This salad keeps well for at least 5 days and makes a great meal for lunchboxes and to take to work. Just add in a few leftovers to zing it up a bit depending on what you have in your fridge from the night before.

Giant Couscous and Sunblushed Tomato Salad
0 Shares
Share
Pin
Tweet