Sunshine Salad with Couscous and Tzatziki CroutonsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:130.1 kcal
Proteins:6 g
Fats:7.4 g
Carbohydrate:10.8 g
Fibers:2.2 g
Sugar:3.2 g
Cholesterol:14.6 mg
Sodium:46.8 mg
Calcium:53.3 mg
Energy:445 kcal
Proteins:20.5 g
Fats:25.2 g
Carbohydrate:37 g
Fibers:7.6 g
Sugar:10.8 g
Cholesterol:49.8 mg
Sodium:160.2 mg
Calcium:182.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
125
g
couscous
1
knob of butter
1
package of baby greens
200
g
cherry tomatoes
200
g
smoked salmon, diced
garlic rubbed croutons
**Tzatziki
1/2
cucumber
100
g
chick peas
45
ml
fresh white cheese
15
ml
sour cream
15
ml
sesame oil
30
ml
dill
1
chopped mint leaves
salt and pepper
**Dressing
60
ml
olive oil
30
ml
balsamic vinegar
15
ml
mustard
15
ml
honey
salt and pepper
METHOD
- In a bowl, combine the couscous, 155 ml (1/2 cup + 2 tbsp.) boiling water and the butter; stir and cover. Let swell for 5 minutes. Cool and refrigerate.
Tzatziki
- Peel the cucumber and cut into small dice.
- In a blender, combine the chick peas, white cheese, sour cream and sesame oil.
- In a bowl, combine the cucumber, chick pea purée, dill, mint, salt and pepper.
- Spread the tzatziki on the croutons.
Finishing
- Halve the cherry tomatoes.
- In a bowl, combine the ingredients for the dressing.
- In a salad bowl, combine the baby greens, couscous, smoked salmon, cherry tomatoes and dressing.
- Place the tzatziki croutons on top.
