Buffet Olives - Hummus Vegan Salad With Lemon Stuffed Olives - The largest Table Olive producer in South Africa

Buffet Olives - Hummus Vegan Salad With Lemon Stuffed Olives - The largest Table Olive producer in South Africa

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Hummus Vegan Salad With Lemon Stuffed Olives

INGREDIENTS

1 x tub of good quality store (or deli) bought hummus 2 x medium carrots (julienned and lightly blanched or steamed) 1 x red pepper (seeded and white removed and then cut into thin slices) 4 x fresh radishes (thinly sliced) 1 x ripe (but firm) avocado (sliced) 1 x small can ready-to-eat cannellini beans (drained) Mixed fresh herb leaves according to taste & quantity (rocket, parsley, mint & basil are all good options) Half a small red onion (thinly sliced) A handful of fresh, lightly blanched or steamed, cauliflower & broccoli florets (keep them bite-size) 250g cooked couscous (cooked to box instructions) A handful of Buffet Lemon Stuffed Olives (cut in half) Good quality extra virgin olive oil Half a fresh lemon for squeezing (do not use bottled lemon juice) Ground sea salt and black pepper according to taste

METHOD

1st step is to cook and cool your couscous according to the box instructions. While the couscous is on, bring a pot of water to the boil and lightly steam (using a sieve or a steamer), your carrots cauliflower and broccoli for a couple of mins (do not over-cook these, you want them to still be nice and firm and crunchy). When these are cooked to your liking, remove from the heat and allow to cool. Once the couscous and veggies are done (and have cooled), you can start building your salad. In a large serving bowl/platter, 1st spoon in your couscous (keeping a well in the centre for the hummus- a good tip is to put a small bowl or large glass in here to keep the space open for when you remove it). Add the drained beans on top and layer your veggies on top of this. Next, layer all your other salad items according to your taste (it is best to finish with the avo and olives on the top layer). Remove the item keeping your well open and spoon in the hummus into the centre of your salad. Drizzle some olive oil over the top of the salad, add a couple of squeezes of lemon juice to taste and a ground or two of salt and pepper. Enjoy with a chilled glass of white wine.

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INGREDIENTS

1 x tub of good quality store (or deli) bought hummus 2 x medium carrots (julienned and lightly blanched or steamed) 1 x red pepper (seeded and white removed and then cut into thin slices) 4 x fresh radishes (thinly sliced) 1 x ripe (but firm) avocado (sliced) 1 x small can ready-to-eat cannellini beans (drained) Mixed fresh herb leaves according to taste & quantity (rocket, parsley, mint & basil are all good options) Half a small red onion (thinly sliced) A handful of fresh, lightly blanched or steamed, cauliflower & broccoli florets (keep them bite-size) 250g cooked couscous (cooked to box instructions) A handful of Buffet Lemon Stuffed Olives (cut in half) Good quality extra virgin olive oil Half a fresh lemon for squeezing (do not use bottled lemon juice) Ground sea salt and black pepper according to taste

METHOD

1st step is to cook and cool your couscous according to the box instructions. While the couscous is on, bring a pot of water to the boil and lightly steam (using a sieve or a steamer), your carrots cauliflower and broccoli for a couple of mins (do not over-cook these, you want them to still be nice and firm and crunchy). When these are cooked to your liking, remove from the heat and allow to cool. Once the couscous and veggies are done (and have cooled), you can start building your salad. In a large serving bowl/platter, 1st spoon in your couscous (keeping a well in the centre for the hummus- a good tip is to put a small bowl or large glass in here to keep the space open for when you remove it). Add the drained beans on top and layer your veggies on top of this. Next, layer all your other salad items according to your taste (it is best to finish with the avo and olives on the top layer). Remove the item keeping your well open and spoon in the hummus into the centre of your salad. Drizzle some olive oil over the top of the salad, add a couple of squeezes of lemon juice to taste and a ground or two of salt and pepper. Enjoy with a chilled glass of white wine.