Whip up Jamie Oliver’s tasty sunshine menu to share with the whole family and fear not, it’s packed with flavour and versatile too – meaning you can tweak to suit all tastes
The sun is shining and it’s time to get outside in the fresh air with some delicious, nutritious food so what better than this cracking meal to share from Jamie Oliver? Jam packed and bursting with flavour and colour, this couscous salad really packs a punch thanks to the huge addition of fresh herbs and vegetables, and welcomes a surprise crunch from the flavoursome pistachios.
Prepped and ready within an hour, this easy dish can be served hot or cold and is the perfect al fresco pleaser for the whole family. And if you’re feeling really adventurous or have hungrier eaters at the table, why not try adding seared hot honey salmon, or freshly grilled chicken breasts for some added bite?
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Epic couscous salad
Serves 4
Ingredients
- 700g ripe mixed-colour tomatoes
- 1 clove of garlic
- 30g fresh mint
- 2 tbsp red wine vinegar
- 300g couscous
- 1 aubergine
- 1 courgette
- 1 large red onion
- 2 Romano peppers
- Olive oil
- 125g feta cheese
- 2 sprigs of oregano
- 2 tsp runny honey
- 30g fresh soft herbs, such as flat-leaf parsley, mint or basil
- ½ pomegranate
- 30g unsalted shelled pistachios
- Extra-virgin olive oil (optional)
Method
1. Roughly chop the tomatoes, peel the garlic and place in a blender. Tear in the mint, reserving a handful of nice baby leaves. Add the red wine vinegar, 1 tbsp of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour.
2. Meanwhile, preheat the oven to 180°C/160°C fan/gas mark 4. Trim and cut the aubergine and courgette into 8, lengthways, peel and cut the onion into quarters, deseed the peppers and cut into quarters lengthways. Place them all in a large roasting tray, drizzle with 2 tablespoons of oil, lightly season and toss together.
3. Rub the feta with a little oil, strip over the oregano leaves, drizzle with the honey, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden.
4. Pick and finely chop the soft herbs, reserving a few small leaves for garnish, toss through the couscous with the roasted vegetables, then crumble over the feta.
5. Hold the pomegranate half cut-side down in your fingers and bash the back of it with a spoon so the seeds tumble over the couscous. Scatter over the reserved herb leaves, then bash and sprinkle over the pistachios. Drizzle with 1 tablespoon of extra-virgin olive oil, if you like, then tuck in!
More of Jamie’s recipes can be found on Samsung’s Bespoke AI refrigerator models that feature a 9 inch AI Home display or Family Hub display, and on www.jamieoliver.com. For more information on the Samsung Bespoke, visit www.rangesamsung.com
