This salad was so quick it's almost too cheeky to post it. But it was so good, and it demonstrates the art of kitchen magic. The kind of spellificarion that comes with a stuffed fridge & a bit of whizzbangery!
Don't fret if you didn't have stuffed mushrooms last night - chopped raw shrooms will work perfectly!
Here's what you need...
Left over cous cous (although lets be honest tipping water from a kettle over a 1/3 cup of couscous isn't going to slow you down. I make mine with a bit of chicken stock paste for extra flavour)
Left over Mushroom Duxelle - posh for cooked, chopped mushroom.
1 large, ripe beef tomato chopped into big pieces
6 black, cured olives chopped
2 desert spoons of toasted pumpkin & sunflower seeds
Grated hard goats cheese (or cheddar, or buffalo mozzarella, feta, griddled haloumi... On an on it might go)
Hemp oil (or good olive oil)
In a bowl mix the cous cous, olives, duxelle, mixed seeds (reserve some for fancy presentation).
Top with chopped tomatoes & grated cheese & finish with a drizzle of hemp oil & a cheeky sprinkle of seeds.
Done & darned delish!
Super healthy too - you could bump up the happy & serve on a bed of baby spinach or wilted kale.
I just yummed it out of the bowl!
Enjoy & let me know your variations!
Oh if you haven't got a bowl of leftover duxelle hanging about either ditch it & stir in some red or green pesto - or chop raw mushrooms finely & stir in to the couscous. Can't say fairer than that!