WATERMELON, PEARL COUSCOUS, FETA AND MINT SALAD

Serves 4

Ingredients:

• 2 cups pearl cous cous

• 400g canned chickpeas, drained and rinsed

• 2 cups watermelon, chopped into small cubes

• 2 lebanese cucumbers, diced

• 1 large avocado, diced

• 1/2 red onion, very finely diced

• 1 cup mint, roughly chopped

• 150g feta cheese, crumbled

• 1/2 pomegranate, seeds removed

• 2/3 cup flaked almonds, toasted

Dressing:

• 2 tablespoons extra virgin olive oi

• 1 tablespoon apple cider vinegar or white wine vinegar

• 1 teaspoon dijon mustard

• 1 teaspoon pure maple syrup

• Sea salt and cracked black pepper

Method:

1. Cook the pearl cous cous according to package instructions, about 8-10 minutes. Drain, run through some cold water and set aside.

2. In a large bowl, combine the pearl cous cous, chickpeas, watermelon, cucumbers, avocado, red onion, and mint. Gently fold in the crumbled feta, pomegranate seeds, and toasted flaked almonds.

3. Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar (or white wine vinegar), Dijon mustard, pure maple syrup, and season with sea salt and cracked black pepper to taste. Pour the dressing over the salad and toss gently until everything is evenly coated.

This salad is best eaten immediately and the colours can dull pretty quicky. If preparing for an event, add all the parts and toss everything together at the last minute. Then drizzle over the dressing.