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 Winter Pearl Couscous & Squash Salad

Winter Pearl Couscous & Squash Salad

Serves pea 4 Clock icon 45 minutes
Liven up winter salads with the comforting umami of fermented chard and seabuckthorn - a ridiculously healthy, extremely tangy and rather reclusive foraged berry. If you can’t get your hands on some, then replace with the juice of one lemon.

7 Farmdrop products in this recipe

£ 16 .74
7 items.

Here's how you do it

  1. Cook the pearl couscous in water for about 10 minutes, then allow to stand for a few minutes.
  2. Heat the rapeseed oil in a frying pan and add the spices. Allow to fry for a minute or two then turn the heat off.
  3. Tip the couscous into the spices and stir them in. Allow to cool.
  4. Chop the onion squash into small-ish bits and add to the couscous.
  5. Add all the other ingredients and the vinaigrette over the top and allow to stand for at least 20 minutes.

This recipe is by Zuza Zak, author of 'Polska: New Polish Cooking'. View Zuza's recipe for homemade fermented rainbow chard.

Ingredients

  • 300g pearl couscous
  • 1 tablespoon rapeseed oil (larder)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ onion squash, skin on, roasted with rapeseed oil and salt (or a small other squash)
  • Mixed sprouts, a couple of large handfuls
  • 100g peanuts, crushed and toasted on a dry frying pan
  • 100g fermented rainbow chard (see recipe)

For the vinaigrette:

  • Seabuckthorn berries, one large handful
  • 100ml water
  • 1 tsp caster sugar (larder)
  • 1 tbsp lemon juice (larder)
  • 3 tbsp rapeseed oil (larder)
  • 3 tbsp of brine from the fermented chard
  • Salt and white pepper

Suitable for

  • Vegetarians
  • Vegans
  • Dairy Free