Last year I discovered so many new things in cooking. I won’t be giving you the examples though since they sound ridiculously simple, and you are going to ridicule me.
Oh, no. Are you begging me to disclose some of them? Okay, okay, I’ll do that – I can’t make you beg.
For example, first time ever I made a green smoothie. Yes, I had been raising a sceptical eye at green drinks for ages, but eventually I decided to give it a try. And totally loved it! I’ve loved them that much that you are going to find them quite often here!
So far doesn’t sound bad?
Okay, I’ll continue.
First time ever I made an…avocado toast! Now I feel you have started to laugh at me. Yes, it was just a simple avo toast. To be fair enough, they were a lot of avo toasts last year.
Shall I wrap it up? Yes, I shall. I don’t like being a laughing stock.
However, there is a few examples I am proud of. First time ever I roasted grapes and oranges for our salads. I often incorporate citrus and grapes in salads but roasting or grilling them lift them up to the next, more sophisticated and palatable level.
I didn’t peel the oranges on purpose to get a distinctive bitter aftertaste and that a lovely texture of slightly crispy peel. But they didn’t turn out dry because the flesh was still succulent and flavourful.
Combined with couscous, pomegranate kernels and feta, these roasted oranges make this salad the hit!
That’s damn scrumptious.
I have no words left to say.
- 1 cup spinach
- 1/2 - 2/3 cup couscous
- 1 tablespoon olive oil and salt, for couscous.
- 1/2 cup pomegranate kernels
- 1/3 cup roasted hazelnuts, roughly chopped
- 1/3 cup feta, crumbled
- 3 oranges, sliced
- 2 tablespoons honey
- a pinch of pink salt
- black pepper, to taste
- Preheat the oven to 200-210 degrees C (a convect option). Cover a baking sheet with a piece of parchment and arrange the oranges. Drizzle them with the honey and sprinkle with the salt and pepper. Bake for 15-20 minutes, flipping once, or until the desired texture.
- In the meanwhile, cook the couscous as recommended on the package. Add the oil and salt to taste.
- In a bowl, mix the cooked couscous, spinach, and pomegranate kernels.
- If desired, you can drizzle the salad with some balsamic or olive oil but thanks to the oranges this meal is quite juicy without any dressings.
- Divide the salad between two plates.
- Arrange the oranges (warm or cooled - up to you) on the top. Sprinkle with the feta and hazelnuts.
Two servings as the main course.